Clear Clam Soup

• 1 two 5 cm pieces Kombu for dashi stock
• 2 1/2 cup Water
• 6 Clams
• 2 tbsp Sake
• 1 tsp Usukuchi soy sauce
• 1 Salt
• 1 Fu
• 1 Mitsuba

1. Put the kombu in the water and soak for 2 hours.
2. Put the clams in salt water and place in a dark room to de-grit.
3. Wash well after de-sanding.
4. Rehydrate the fu in water.
5. Lightly blanch the mitsuba in hot water, cut it in half and knot the stalks.
6. Bring the kombu and clams to the boil.
7. Remove the seaweed and add the sake.
8. When the clams have opened, remove the scum and take them out of the pan.
9. Add the ingredients marked with .
10. Put the clams and fu in serving bowls, pour in the soup, and add the mitsuba.

stock, water, sake, soy sauce, salt, fu

Taken from cookpad.com/us/recipes/146552-clear-clam-soup (may not work)