Clam Soup

• 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

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.

kelp, clams, scallions, sake, soy sauce, dark sesame oil, salt

Taken from www.epicurious.com/recipes/food/views/clam-soup-385847 (may not work)