Categories: Appetizers, Seafood 
      Yield: 12 servings 
  
     12    Littleneck Clams or Cockles 
  1 1/2 pt Boiling Water 
      3 T  Sake 
      1 pn MSG 
      6    Thin slices of lemon 
  
  PREPARE IN ADVANCE: 
  Have clams shelled, save shells.  Discard shallow halves, scrub the deep 
  halves.  Drop the shells into boiling water, boil for 2-3 minutes, then 
  drain.  Rinse and dry. 
  TO COOK AND SERVE: 
  Bring the Sake to boil over high heat.  Sprinkle MSG, then drop in the 
  clams, stir gently, and cover.  Cook over moderately high heat for 3-4 
  minutes, then remove the clams and place in the shell.  Garnish each clam 
  with a slice of lemon.  Serve at room temperature.