Clean the clams very well with water, to remove the land they can have, itch the garlic cloves. In a casserole, put a splash of water and a little lemon juice, put the clams and cover them until they open. (If any does not open, throw it since it will not be well to eat). Remove them from the fire, drain the broth that they have left, in a pan with a little oil, add the garlic and dorake, incorporate the lemon juice, the chopped parsley, salt, pepper and the broth of the clams.
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| Ingredients to make Japanese clams in lemon juice: |
| 500 g of clams oil 2 lemons 2 tablespoons of minced parsley 2 cloves of garlic pimient salt |
Ingredients to make Japanese clams in lemon juice:
2. Let it reduce a few minutes and put it on top of the clams. Serve it hot.
