Recipe - Hamaguri Shigure-Ni (Sweet Cooked Clams)

3 tablespoon Sake
24 Small Clams or Cockels
1 One half ounce Sugar
2 One half tablespoon Soya Sauce

TO COOK:
Put the Sake, sugar, and clams into a large frying pan and stir together.
Bring to boil over high heat and cook for 3 minutes, uncovered. Stir in
the Soya sauce and cook briskly for another minute. Remove from heat and
set aside.
Boil the remaining liquid for 10 minutes until it becomes syrupy. Add
clams and stir them gently in the sauce over hight heat for 1 minute.
TO SERVE:
Transfer to deep bowl, and cool to room temperature. Serve cool.

*NOTE: Tiny Shrimp, mussels, or bits of fresh tunny fish may be
sustituted for the clams and cockles.
From "RecipesThe Cooking of Japan" from TimeLife International, c1965.

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