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Miso Soup with Shijimi Clams (or Manila Clams )

Miso Soup with Shijimi Clams (or Manila Clams )

Please do add the sake. You can also make miso soup with manila clams using these instructions.

Ingredients

Shijimi clams (basket or freshwater clams)
1 pack (roughly 30-50 clams)
Water (or dashi stock)
as needed
Sake
as needed (I use 3 tablespoons)
Miso
as required

Steps

1. Thoroughly de-sand the shijimi clams.
2. Put the water, sake, and shijimi clams into a pot to boil.
3. Be careful—if the broth comes to a boil, it will really foam up and might cause the pot to overflow, so watch it carefully.
4. 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.
5. When all the clams have opened, whisk in the miso to finish.
6. You can make miso soup with manila clams the same way.

Story Behind this Recipe

Clams produce a great broth with a lot of flavor.