Clear Soup with Manila Clams

• 1 bag Manila clams
• 4 tbsp Sake
• 10 cm square piece Kombu
• 800 ml Water
• 2 tsp Usukuchi soy sauce
• 1 Salt
• 1 Mitsuba

1. Soak the Manila clams in salt water (not listed) so that they spit out the sand.
2. Rub the shells together to wash, and drain into a colander.
3. Wipe any dirt off the kombu with a tightly wrung out moistened kitchen towel.
4. Put the ingredients and the clams in a pan and start cooking over medium heat.
5. Take the kombu out just before it comes to a boil.
6. When the clams have opened up, skim off the scum, taste and adjust the seasoning with usukuchi soy sauce and salt.
7. Put the clams into serving bowls and ladle the soup over them.
8. Top with mitsuba and serve.

manila clams, sake, water, soy sauce, salt

Taken from cookpad.com/us/recipes/147703-clear-soup-with-manila-clams (may not work)