CLAMS WITH UMEBOSHI SAUCE

24 clams
5 umeboshi
1/2 cup carrot juice
1/2 cup sake
1/4 cup vegetable broth
1 cup diced red onions
2 tbsp olive oil
chives
salt
pepper

1. Saute' 1 cup diced red onions in 2 tbsp olive oil, add salt and pepper.

2. Pit umeboshi and put in blender with cooked onions, carrot juice, sake and vegetable broth. Blend on puree for 4-5 seconds, until smooth.

3. Pour the broth mixture from the blender into a clay pot.
Bring to a boil over high heat.

4. Add clams, cover pot, bring broth back up to a boil, then turn heat to low. Cook clams for 5 minutes, until they have opened up.

5. Top with diced chives and serve.