Recipe - Hamaguri Sakami (Sake Seasoned Clams)

12 Littleneck Clams or Cockles
3 tablespoon Sake
6 Thin slices of lemon
1 One half pt Boiling Water
1 pn MSG

PREPARE IN ADVANCE:
Have clams shelled, save shells. Discard shallow halves, scrub the deep
halves. Drop the shells into boiling water, boil for 23 minutes, then
drain. Rinse and dry.
TO COOK AND SERVE:
Bring the Sake to boil over high heat. Sprinkle MSG, then drop in the
clams, stir gently, and cover. Cook over moderately high heat for 34
minutes, then remove the clams and place in the shell. Garnish each clam
with a slice of lemon. Serve at room temperature.

From "RecipesThe Cooking of Japan" from TimeLife International, c1965.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip