Shijimi Clam Soup For the Dog Days of Summer!

• 400 grams Shijimi clams (basket or freshwater clams)
• 1/2 tsp Salt
• 1/2 tsp Soy sauce
• 3 tbsp Sake
• 1200 ml Water
• 1 to garnish Mitsuba

1. Rub the clams together to wash. Soak in 1% saltwater for 4 hours to degrit.
2. After degritting, rub the clams together again while rinsing.
3. Fill a pot with 6 cups (1200 ml) of water.
4. Add the clams and bring to a boil.
5. Skim off the scum as it forms.
6. Add the sake to the boiling soup stock.
7. Use salt to season, then add soy sauce to add more flavor.
8. Transfer to servings bowls, and garnish with parboiled mitsuba with long stems tied in knots, and it's complete.

basket, salt, soy sauce, sake, water

Taken from cookpad.com/us/recipes/159000-shijimi-clam-soup-for-the-dog-days-of-summer (may not work)