A Classic Dish for Doll's Festival Clear Soup with Nanohana and Hamaguri Clams

• 100 grams Hamaguri clams
• 2 Broccolini
• 200 ml Water
• 5 cm square Kombu
• 1 tbsp Sake
• 1 tsp Soy sauce
• 1 dash Salt

1. Degrit the hamaguri clams by soaking them in lightly salted water.
2. Rinse well by rubbing them together under water.
3. Roughly chop the nanohana.
4. Put the water in a pot, and soak the kombu for about 30 minutes.
5. Add the hamaguri clams, then heat over low heat and remove the kombu right before it comes to a boil.
6. Skim off the scum, simmer until the clams open, add the nanohana until tender, then season with the ingredients.

clams, water, sake, soy sauce, salt

Taken from cookpad.com/us/recipes/149222-a-classic-dish-for-dolls-festival-clear-soup-with-nanohana-and-hamaguri-clams (may not work)