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Ingredients
- 1 pack Shijimi clams (basket or freshwater clams)
- 1 Water (or dashi stock)
- 1 Sake
- 1 as required Miso
Method
- Thoroughly de-sand the shijimi clams.
- Put the water, sake, and shijimi clams into a pot to boil.
- Be carefulif the broth comes to a boil, it will really foam up and might cause the pot to overflow, so watch it carefully.
- Since the bubbles (the scum) will keep on surfacing even if you skim them off consistently, turn the heat off once all the clams have opened.
- When all the clams have opened, whisk in the miso to finish.
- You can make miso soup with manila clams the same way.
