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135minutes
水500mlに対して塩15g（3％の海水と同じ濃度）を作り、バットなどの平らな容器にあさりを並べ、ひたひたになるまで塩水を注ぐ。 20℃前後の常温で、アルミホイルなどを被せて暗くし穴を開け、2〜3時間ほど置きます。
砂抜きが終わったあさりは、殻同士をこすり合わせるようにして真水でよく洗う。
火をつける前のフライパンにあさりを入れ、酒、水、醤油を入れ、 蓋をして強火にかけ、沸いてきたら弱火にする。アクが出てきたら救う
アクが出てきたらすくう。アサリが開いたら三つ葉などを散らして完成
・塩抜きに2時間(120分)要しています。
・殻にも砂がついているので、殻と殻を擦り合わせて洗うようにする。
・砂抜きの時の塩水は3%の塩水（海水程度）を作る
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