Sake-Steamed Clams

Dissolve 1 tbsp. of salt in 3 cups of water. Soak the clams in the solution in a dark place for 2 or 3 hours to draw out the sand, then rinse well. Cut the scallions into 3 cm lengths. Put the clams and sake into a large pot and cover. Cook over high heat for 2 or 3 minutes. When clam shells open, sprinkle in the scallions and remove from heat. Transfer the clams, scallions, and any remaining sake to individual serving bowls. For dipping: soy sauce.

Tip:
Using mussels instead of clams also is very good.