A Classic Dish for Doll's Festival Clear Soup with Nanohana and Hamaguri Clams

1. 1

   Degrit the hamaguri clams by soaking them in lightly salted water.

2. 2

   Rinse well by rubbing them together under water.

3. 3

   Roughly chop the nanohana.

4. 4

   Put the water in a pot, and soak the kombu for about 30 minutes.

5. 5

   Add the hamaguri clams, then heat over low heat and remove the kombu right before it comes to a boil.

6. 6

   Skim off the scum, simmer until the clams open, add the nanohana until tender, then season with the ingredients.

* Per serving · 4 servings · Values may vary.

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