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Kyoto Clams
Serves: 4
Kyoto Clams
  • 32    Ea    Littleneck or Middleneck Clams
    1    Tablespoon    Unsalted Butter
    1    Tablespoon    Minced Garlic
    1    Whole    Shallot, julienned
    ½    Cup    Finely diced Red Bell Pepper
    2    Medium    Bananas, peeled and cut into rounds
    ¼    Cup    Kikkoman Reduced Sodium Soy Sauce
    ½    Cup    Sake
    1/2    Bunch    Cilantro, Chopped plus 2 sprigs for garnish
    1/2    Bunch    Scallions, Chopped
To Prepare: To prepare the clams, wash under cold running water and set aside. Place a sauté pan over medium heat add butter to melt; add the garlic, shallot, bell peppers and banana.  Cook until fragrant, and add the clams, soy sauce, and sake.  Cover, and simmer until the clams open.

To Serve: Toss the cooked clams with the cilantro and scallions, and serve in bowls with whole cilantro sprigs to garnish.

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