asari (manila clam) miso soup

serves 4

• 2 lb. manila clams
• 2 c dashi stock- recipe below
• 2 c water
• 1 bunch scallions very thinly sliced and squeezed into tiny rings
• 1/4 c sake
• 2-3 t aka miso (red)

dashi stock ingredients available at local asian stores

• 2 c water
• 3” x 3” square kombu (dried kelp)
• 1/4 c bonito flakes (katsuobushi)

place kombu in cold water in a pot. over med-low heat slowly bring up to boil. take out kombu and remove from heat. add bonito flakes and when they sink to the bottom strain stock.

there are many variations of a basic dashi stock. many involve longer soaking and simmering for more flavor. this miso soup recipe will get a lot of flavor from the clam broth so it’s a little more delicate.

to make the soup:

rinse clams in bowl of cold running water until water is clear. drain clams in colander.

bring water with sake to boil, add clams, cover and when clams open (about 2-4 minutes) take off heat, remove clams with slotted spoon and divide clams evenly in 4 bowls. strain clam broth into another pot and add dashi stock. bring up to boil, turn heat to a low simmer and whisk in miso. pour stock over clams and garnish with scallions.