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    You are in: Home / Recipes / Clam Salad With Miso Dresssing Recipe
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    Clam Salad With Miso Dresssing

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Zeldaz's Note:

    From The Japanese Cooking Class Cookbook. Best with fresh clams, but canned baby clams can be used in a pinch, just don't cook them, as they are already cooked, just marinate them in a few drops of sake. Raw clams may also be used if they are VERY fresh. Place shucked raw clams in a sieve, immerse them in a large bowl containing 3 cups cold water and 2 tsp salt. Gently shake colander several times, allowing water to rinse clams; drain well.

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    Units: US | Metric


    1. 1
      Mix vinegar, 1 tbsp sake, miso, sugar, and soy sauce in a small bowl. Stir to dissolve sugar; reserve dressing.
    2. 2
      Cook clams: place clams and 1 Celsius water and remaining 1/2 tsp sake in a 2-qt saucepan; heat to boiling over medium-high heat, then reduce heat and simmer just until clams are cooked through, about 1 minute. Drain and cool completely.
    3. 3
      Cut green onions into 1-inch lengths. Heat remaining 2 cups water and the salt to boiling in a 2-qt saucepan over medium-high heat. Add white parts of onions and thicker green parts to pan; boil 1 minutes, then add green tops of onions and boil 1 minute longer. Drain and cool completely.
    4. 4
      Combine clams and onions in mwedium bowl; add dressing. Toss lightly until thoroughly mixed, then transfer to medium serving bowl orr four individual bowls.

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    Nutritional Facts for Clam Salad With Miso Dresssing

    Serving Size: 1 (243 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 53.8
    Calories from Fat 5
    Total Fat 0.5 g
    Saturated Fat 0.1 g
    Cholesterol 8.5 mg
    Sodium 528.3 mg
    Total Carbohydrate 6.1 g
    Dietary Fiber 0.8 g
    Sugars 2.9 g
    Protein 5.2 g

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