Shimane Shijimi Clam Soup

Purge the live clams of sand in clean water under suitable chilled conditions, following the supplier instructions. Wash and discard damaged or dead shellfish.

Put the measured water, kombu and clams in a pan and heat over medium heat. Reduce the heat once boiling; when the shells open, remove the kombu and dissolve the miso. Discard clams that do not open during cooking and serve promptly.