Immerse the clams in water. If they already are packaged in water, then omit this step. (Soak the clams in 500ml water with 1 teaspoon of salt for about 30 mins-1 hour and set aside in the refrigerator or some other dark location.)
Heat a frying pan lined with aluminium foil over high heat.
Once the pan is hot enough, add the clams.
Once all the clams open up, pour in the sauce evenly.
Story Behind this Recipe
When I visited a clam shop in Asahikawa, I was so amazed at their deliciousness. Even though I'm not a professional, and the clams sold at the supermarket were small, I was able to successfully recreate the taste.
The tip is to cook over high heat without cover with a lid and allow the clams to open.