How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Clam Soup - Mark Bittman?

You need 8 ingredients. The key ingredients include: 1/4 lb dried kombu, rinsed (kelp), 24 small clams, like littlenecks, mahogany clams or 24 small cockles, scrubbed and washed well, 4 scallions, trimmed and cut into 2-inch lengths, 1 tablespoon mirin (or sake or 1 tsp honey), and more.

Is Clam Soup - Mark Bittman suitable as seafood?

Yes, Clam Soup - Mark Bittman falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Clam Soup - Mark Bittman?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clam Soup - Mark Bittman Recipe

Name: Clam Soup - Mark Bittman
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb dried kombu, rinsed (kelp); 24 small clams, like littlenecks, mahogany clams or 24 small cockles, scrubbed and washed well; 4 scallions, trimmed and cut into 2-inch lengths; 1 tablespoon mirin (or sake or 1 tsp honey); 2 tablespoons soy sauce; 1 teaspoon dark sesame oil; 1 pinch salt, to taste; 5 cups water

Warm up with this hearty Clam Soup - Mark Bittman recipe. Made with clams, scallions, mirin and soy sauce. Easy step-by-step instructions included.

This Clam Soup - Mark Bittman relies on simple, everyday ingredients such as dried kombu, rinsed (kelp), soy sauce, dark sesame oil and salt, to taste. It comes together quickly and makes 4 servings, at about 15 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1/4 lb dried kombu, rinsed (kelp)
24 small clams, like littlenecks, mahogany clams or 24 small cockles, scrubbed and washed well
4 scallions, trimmed and cut into 2-inch lengths
1 tablespoon mirin (or sake or 1 tsp honey)
2 tablespoons soy sauce
1 teaspoon dark sesame oil
1 pinch salt, to taste
5 cups water

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
15 kcal
Category
Seafood

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Clam Soup - Mark Bittman

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions