The content for this post (photos and recipe below) arrives courtesy of a guest blogger: my father. He calls this dish “Clam Rice.” And I agree that it is. But what about a name that includes the green peas? See, mame gohan refers to green peas and rice. And gomoku takikomi gohan refer to putting a whole bunch of stuff in rice. But what if you only have two things you are adding to the rice? Oh the calamity!
- Pour 1 cup of water in a large pot.
- Place the pot on a stove and set it to HI heat.
- Put the clams in the pot.
- Shake the pot to bring the opened clams to the top and the unopened ones to
- Once all the clams open, they are done.
- Remove the clam meat from the shells.
- Use a teaspoon to detach the adductor muscles.
Using paper towel as a filter, pour the clam juice into a container.
Prepare to cook rice at a rice-to-water ratio between 1:1.2 and 1:1.5,
according to your preference.
Discard 1 cup of water from above.
Pour 1 cup of clam juice.
Place the clam meat on top of the rice.
Cook the rice.
When the rice is done, place a handful of fresh or frozen peas on top of the
To cook the peas, cover the rice pot for an additional 5 minutes.
Distribute the clams and peas evenly with the rice before serving.