Clam Soup - Mark Bittman

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

1. Prepare clams. Discard clams with broken shells or shells that are not tightly closed. Be sure to wash the clams thoroughly-no trace of sand should remain on their shells.
2. 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.
3. Remove and discard the kombu and add the clams, then cook just until the clams open, about 5 minutes.
4. Stir in the scallions, sake, soy sauce, sesame oil, and salt; taste and adjust the seasoning. Serve immediately.
5. Any clams that do not open during the cooking process can be pried open with a dull knife at the table.

clams, scallions, mirin, soy sauce, dark sesame oil, salt, water

Taken from www.food.com/recipe/clam-soup-mark-bittman-522712 (may not work)