Hamaguri Clam Clear Soup

1. 1

   Wash clams with tap water.

2. 2

   Pat dry the kombu with a well-wrung kitchen towel.

3. 3

   Tie 3 stalks of mitsuba together for the garnish.

4. 4

   Flush the sand out of the clams: Dissolve salt in water and submerge the clams.

5. 5

   Cover with newspapers and leave for 2 to 4 hours.

6. 6

   *I recommend you use a colander and a bowl for this task.

7. 7

   Put water, kombu, washed clams, and sake in a pot, and heat over high.

8. 8

   Take the kombu right before it comes to a boil.

9. 9

   When clams open up, skim off the scum, and adjust the flavor with soy sauce.

10. 10

    Serve the soup in bowls, and garnish with the tied mitsuba.

No additional tips available.