How to Make Japanese Clam Soup Asian Cooking Recipe Cuisine

Recipe Makes for 4 Servings:

¼ pound dried kombu (kelp), rinsed

24 small clams, like littlenecks or mahogany clams, or cockles, scrubbed and washed well

4 scallions, trimmed and cut into 2-inch lengths

1 tablespoon sake or mirin or 1 teaspoon honey

2 tablespoons soy sauce

1 teaspoon dark sesame oil

Salt to taste

Directions:

Combine 5 cups water and the kombu in a large saucepan; turn the heat to medium and cook the kombu until tender, about 10 minutes, never letting the water come to a full boil. 

Remove and discard the kombu and add the clams, then cook just until the clams open, about 5 minutes.

Stir in the scallions, sake, soy sauce, sesame oil, and salt; taste and adjust the seasoning. Serve immediately.