Miso Soup with Shijimi Clams (or Manila Clams )

• 1 pack Shijimi clams (basket or freshwater clams)
• 1 Water (or dashi stock)
• 1 Sake
• 1 as required Miso

1. Thoroughly de-sand the shijimi clams.
2. Put the water, sake, and shijimi clams into a pot to boil.
3. Be carefulif the broth comes to a boil, it will really foam up and might cause the pot to overflow, so watch it carefully.
4. Since the bubbles (the scum) will keep on surfacing even if you skim them off consistently, turn the heat off once all the clams have opened.
5. When all the clams have opened, whisk in the miso to finish.
6. You can make miso soup with manila clams the same way.

pack, water, sake

Taken from cookpad.com/us/recipes/144967-miso-soup-with-shijimi-clams-or-manila-clams (may not work)