Reviewed: Sep. 5, 2009

I made this recipe a couple of months ago and my hubby, who is sceptical of clams, loved it. When he asked for it today I dug out the recipe, added it to my recipe notebook (only recipes I will prepare again and again make it in), and decided I should add my review. I prepared the clams as per the recipe. At the end I sprinkled it with lots of green onions sliced in long, diagonal slices just to pretty it up. This one is a keeper - easy to prepare and delicious. Many thanks to Lilibeth for the recipe.

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PATTYMCNAMARA

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Reviewed: Jun. 11, 2009

I haven't try this recipe yet, but it sounds good. I just want to post my question here for those who have tried this recipe. The amount of liquid (sake, mirin, rice vingar, and soy sauce) seen to be very little compare to the amount of clams. Is that work out OK? Or I should double the liquid? Thanks

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CookingMaMa08

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Foster City, California, USA

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Reviewed: May 18, 2009

This is really delicious. I quadrupled this recipe, but only doubled the butter. Excellent - thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: May 7, 2008

This was very different than any other clam dish I've had. It was very sweet; actually much sweeter than I expected. I'd make it again but I'd love to know what others are serving with this dish. I served miso soup but that wasn't a very good match to the flavor of this dish.

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