Boiled Hamaguri Clams

• 7 Hamaguri clams
• 400 ml Water
• 1 tbsp Sake
• 2 tbsp Shiro-dashi
• 8 cm Kombu

1. Soak the hamaguri clams in 1 liter of water with 2 tablespoons of salt for 2-3 hours to remove the sand.
2. Rub them together while rinsing and then place in a colander for 1 hour.
3. Put the water, konbu, sake, and clams in a pot and turn on the heat.
4. Right before it begins to boil, remove the konbu.
5. Once the shells have opened, add the shiro-dashi for flavor.
6. Place the hamaguri clams in a bowl and pour in Step 3.
7. Garnish with mitsuba etc.
8. and serve.

clams, water, sake

Taken from cookpad.com/us/recipes/171834-boiled-hamaguri-clams (may not work)