Japanese Clam Soup

1. 1

   If you are using the garnish: In a pot, boil a cup of water, add the broccoli raab flower, cover, and steam-boil it for a minute or so. Drain and set aside.

2. 2

   Thank the clams and put them in a small pot, along with water, konbu, and sake. Start heating with medium-low heat.

3. 3

   When the clams start to open, taste the broth, add a pinch of salt and taste again. If it needs more salt, add another pinch. Finish with a drop or two of soy sauce. Serve with the broccoli raab flower on top.

No additional tips available.