Steamed clams with wine from "Late Night Canteen".

"Late Night Canteen" Night 39 Wine steamed clams Clams, mollusks, shells oval, light brown, purple edges, live on the shallow seabed, there are many varieties of clams, clams, Shih Tzu tongue and so on. The shell is hard and the meat is soft, and such an ordinary snack seems to me to be able to imagine myself by the sea. Sipping on a few sips of beer and throwing the crust of the clam onto the small table is a fond memory. Occasionally, at night, I feel very happy and satisfied while eating wine and steaming clams, and I feel that this dish is made for me wearing an apron, smoking a cigarette, and smiling.

Ingredients

Clams 500 g

Slicedgreenonions,garlicwhite Appropriateamount

Japanesesake 50 g

Milletpepper 3

butter 10 g

choppedgreenonion 1 handful

Lightsoysauce 1 tablespoon

Cooking Instructions

Add a small amount of salt to the water, put in the clams to spit out the sediment, then wash and set aside.
Turn on medium heat, pour a small amount of salad oil into the pan, add the garlic slices and green onion and stir-fry until fragrant.
Put in the clams, millet pepper. Pour in all the sake, turn it slightly, cover the pot and turn to high heat to steam.
For about 5 minutes, cook until the clams open, turn off the heat, pour in soy sauce, add butter and simmer for another minute.
Flip it with a spatula and let the butter mix well.
Sprinkle with chopped green onions and serve.
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