SAKE STEAMED CLAMS
Divide green onion top and white bulb. Reserve white bulb for use, another time. Chop green onion top; set aside. Wash clams in fresh tap water and drain. Combine clams, sake and mirin in large saucepan. Cover and bring to a boil over high heat. Cook 3 to 5 minutes, or until shells open, removing clams as they open. Discard any clams that did not open. Pour remaining clam liquid over clams. Sprinkle with green onion. Serve while hot with Kikkoman Soy Sauce, as desired.
Makes 2 servings.
Per serving: 207 calories, 9 g protein, .5 g fat, 17 g carbohydrate, 208 mg sodium, 23 mg cholesterol.