Asari Miso Shiro

• 200 g littleneck clams
• 4 cups water
• 4 -5 sprigs fresh parsley
• 2 -4 cups red miso

1. Cut the honewort in about 2 cm size pieces.
2. Wash the clams and put them in a boiling pot of water.
3. When the water turns turbid white (muddy white), gently take the foam and white scum on top out.
4. Turn down the heat, add the miso, wait for it to dissolve.
5. After dropping the heat, it's important to add the honewort.
6. Serve hot.

littleneck clams, water, parsley

Taken from www.food.com/recipe/asari-miso-shiro-202322 (may not work)