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Steamed clams ☺️ I love clams ~

Dinner on February 21

Steamed clams with sake

It was delicious

Large clams

2/25 Edited to

... Read more私もアサリの酒蒸しが大好きで、よく自宅で作っています。大粒のアサリを選ぶことで、身がぷりっとして食べ応えも十分です。作り方は非常にシンプルで、砂抜きしたアサリを鍋に入れ、日本酒を回しかけて蓋をし、中火で蒸し焼きにするだけ。貝が開いたら火を止め、仕上げにお好みで刻みネギや生姜を加えると風味がアップします。 この料理の魅力はなんといってもアサリの旨みが凝縮される点。酒の蒸気でふっくらと蒸しあがったアサリは、そのままでも十分美味しいですが、残ったスープにパスタやご飯を加えても絶品に仕上がります。私の場合、翌日にはこのスープでリゾットを作ることもしばしば。簡単ながら満足感のある一品なので、忙しい日の夜ご飯にもおすすめです。 また、酒蒸しは冷凍保存したアサリでも美味しく作れるので、まとめ買いしておくと便利です。解凍する際は冷蔵庫でじっくり時間をかけると、旨みが逃げにくくなります。ぜひ皆さんも大粒アサリで酒蒸しを試して、食卓を豊かにしてみてください。

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