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japanese-style vongole

  • Serves: 1
  • Calories: 289 kcal
  • Total Time: 3 h 20 m
    • Prep: 3 h 5 m
    • Cook: 15 m
  • Japanese: Wafū bongore
Japanese-Style Vongole
Ingredients

ingredients:

  • 3 1/2 ounces short-neck clams
  • 3 1/2 ounces spaghetti
  • 1 cup water with 1 tablespoon salt (for soaking clams)
  • 1 garlic clove
  • 2 tablespoons sake
  • 2 tablespoons bonito soup stock
  • a little salt
  • a little soy sauce (optional)
  • 1/3 ounce butter
  • 2 quarts water
Step 1

step 1:

Soak the short-neck clams in the salted water in a bowl, and let stand for 3 hours to allow them to expel sand and dirt. Drain them in a colander. Rinse them for about 30 seconds under running water.

Step 2

step 2:

Pour the 2 liters of water into a pan. Bring to a boil and add the spaghetti. After boiling, drain the spaghetti in a colander.

Step 3

step 3:

Chop the garlic. Heat the butter in a frying pan over a low flame and sear the garlic and short-neck clams for about a couple of minutes.

Step 4

step 4:

Add the sake, bonito soup stock, salt and soy sauce (optional). Cover and cook on medium heat. After the shells open, add the spaghetti. Mix and stir for a few minutes. Remove from heat.

Wafū bongore

comment:

By steaming clams with sake, the stock becomes delicious. Also, the umami of the clams and the bonito soup stock soaks into the spaghetti to make this dish very rich. Please try it.

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