Place the clams in salted water to degrit. Scrub the shells together and rinse well. Drain in a strainer.
Chop the green onions into small pieces.
In a pan, combine the clams, water, and sake. Cover and heat over medium heat for 2-3 minutes until cooked through.
After the clams have opened, taste the broth and add salt if necessary. Finally, season with soy sauce.
Top with green onions and it's done!
Story Behind this Recipe
I made this dish since we receive a lot of clams and I wanted something to make with them other than a butter sauté.
-Depending on the saltiness of the clams, you may not need to add salt. -Savor the broth as well. -Make this simple version, then experiment by adding grated ginger, grated garlic, or yuzu kosho! Use the leftover soup for and amazing ojiya (rice porridge).