Short Necked Clam Miso Soup

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   1.

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   Put the clams in salted water (1 tablespoon salt per cup in concentration) in a bowl and leave for 30 minutes to allow them expel sand and dirt.

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   (Or you can also buy clams that have already expelled their sand and dirt).

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   Then rinse the shells well.

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   2.

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   Put dashi stock and sake into the pan and bring the stock to boil over medium heat.

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   Add the clams, reduce heat and cover the pan.

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   Wait until all shells open (but sometimes a few shells dont open, so dont boil too much).

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   3.

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    Dissolve miso in a ladle with some hot broth then add gradually to the soup.

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    Remove from the heat before it boils.

* Per serving · 4 servings · Values may vary.

No additional tips available.