Shijimi Clam Soup for Hangover Prevention

• 200 grams Shijimi clams (basket or freshwater clams)
• 10 cm worth Sliced Japanese leek
• 1 tbsp Finely chopped ginger
• 1 tsp Sesame oil
• 800 ml Water
• 1 tsp Wei-pa (or chicken soup stock)
• 1/2 tsp Salt and pepper
• 1 tsp Soy sauce

1. De-sand the shijimi clams, wash well, and strain through a sieve.
2. Heat sesame oil in a pot and saute the Japanese leek and ginger.
3. Add the shijimi clams to Step 2 and continue to saute.
4. Once the clams have opened, add the water, Weipa, salt and pepper, and soy sauce to season and enjoy!

basket, ginger, sesame oil, water, wei, salt, soy sauce

Taken from cookpad.com/us/recipes/154083-shijimi-clam-soup-for-hangover-prevention (may not work)