Clams and young shoots steamed in sake

Wash the clams thoroughly and drain them. Place them in a tray, pour sake over them, cover with aluminum foil, and steam in a steamer for about 15 minutes

After 15 minutes, check that the mouth is open, remove from the steamer and remove the flesh from the shell (do not discard the steaming water as it will be used)

Arrange five shells on a long plate and place the meat inside the shells

Strain the steaming liquid from step (2) through a colander and add it to a pot. Add the wakame seaweed cut into bite-sized pieces and boil for about 1 minute

Once [4] is boiling, place the wakame seaweed on top of the clams, pour in the cooking water, and top with kinome leaves to complete