Clam Soup

Name: Clam Soup
Ingredients: 1/4 pound dried kombu (kelp), rinsed; 24 small clams, like littlenecks or mahogany clams, or cockles, scrubbed and washed well; 4 scallions, trimmed and cut into 2-inch lengths; 1 tablespoon sake or mirin or 1 teaspoon honey; 2 tablespoons soy sauce; 1 teaspoon dark sesame oil; Salt to taste

7 ingredients

4 steps

Ingredients

1/4 pound dried kombu (kelp), rinsed
24 small clams, like littlenecks or mahogany clams, or cockles, scrubbed and washed well
4 scallions, trimmed and cut into 2-inch lengths
1 tablespoon sake or mirin or 1 teaspoon honey
2 tablespoons soy sauce
1 teaspoon dark sesame oil
Salt to taste

Directions

1

Combine 5 cups water and the kombu in a large saucepan; turn the heat to medium and cook the kombu until tender, about 10 minutes, never letting the water come to a full boil.
2

Remove and discard the kombu and add the clams, then cook just until the clams open, about 5 minutes.
3

Stir in the scallions, sake, soy sauce, sesame oil, and salt; taste and adjust the seasoning.
4

Serve immediately.