Directions

To Cook

1. Over medium high heat, add the sake and ginger to a large pan and allow to boil.
2. Add the clams and dried chilli to the pan and turn the heat up to high. Cover the pan with a lid and allow the clams to cook until they are done. The clams are done when they open up.
3. Remove the lid and sprinkle the black pepper and spring onions over the clams.
4. Serve hot together with the soup and some steamed rice.