Rub the clams together to wash. Soak in 1% saltwater for 4 hours to degrit. After degritting, rub the clams together again while rinsing.
Fill a pot with 6 cups (1200 ml) of water. Add the clams and bring to a boil. Skim off the scum as it forms.
Add the sake to the boiling soup stock. Use salt to season, then add soy sauce to add more flavor.
Transfer to servings bowls, and garnish with parboiled mitsuba with long stems tied in knots, and it's complete.
Story Behind this Recipe
I made this since I had some delicious Jusanko shijimi clams.
Degritting by saltwater, and cooking from cold water helps to bring out the richness of the clams. Freezing the shijimi clams increases the elements that give it its flavor, so after degritting, I recommend freeze-storing them. Cook the frozen clams without defrosting.