Short Necked Clam Miso Soup

1. Put the clams in salted water (1 tablespoon salt per cup in concentration) in a bowl and leave for 30 minutes to allow them expel sand and dirt. (Or you can also buy clams that have already expelled their sand and dirt). Then rinse the shells well.

2. Put dashi stock and sake into the pan and bring the stock to boil over medium heat. Add the clams, reduce heat and cover the pan. Wait until all shells open (but sometimes a few shells don’t open, so don’t boil too much).

3. Dissolve miso in a ladle with some hot broth then add gradually to the soup. Remove from the heat before it boils.