Clear Soup with Manila Clams

1. 1

   Soak the Manila clams in salt water (not listed) so that they spit out the sand.

2. 2

   Rub the shells together to wash, and drain into a colander.

3. 3

   Wipe any dirt off the kombu with a tightly wrung out moistened kitchen towel.

4. 4

   Put the ingredients and the clams in a pan and start cooking over medium heat.

5. 5

   Take the kombu out just before it comes to a boil.

6. 6

   When the clams have opened up, skim off the scum, taste and adjust the seasoning with usukuchi soy sauce and salt.

7. 7

   Put the clams into serving bowls and ladle the soup over them.

8. 8

   Top with mitsuba and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.