Broiled clams (Yaki hamaguri) from Japanese Country Cookbook by Russ Rudzinski and Mike Nelson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bob.mack on November 21, 2021

    The instructions say you can substitute shrimp for the clams which is what I did. I did this with 2 lbs of 21/25 shrimp where I removed the shell completely including the tail piece. I broiled for about 4 or 5 minutes total (didn't use skewers). The sauce was very liquidy, so I put the cooked shrimp in a bowl, poured the sauce in and stirred. To serve, I served over rice with plenty of the liquid sauce poured over the rice. I thought the sauce was going to be too salty to reduce but it wasn't. Next time I will probably boil a bit longer to reduce it at least a little more than I did. Nevertheless, everyone enjoyed it.

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