• Shijimi clams1 bag (about 30-50 clams)
• Water (or dashi broth)to taste
• Saketo taste (about 3 tbsp in our kitchen)
• Misoto taste

1. 1

   Thoroughly purge 1 bag of shijimi clams (about 30-50 clams) to remove sand and dirt.

2. 2

   Pour water and 3 tbsp sake into a pot, add the clams, and heat over medium heat.

3. 3

   As it comes to a boil, a large amount of foam will rise to the surface. Carefully remove the scum while watching closely.

4. 4

   Once the scum settles and all the clam shells have opened, remove from heat.

5. 5

   Dissolve the miso to taste, stir everything together, and serve.

Adding sake removes the fishy smell from the clams and adds depth to the flavor. Since the clams naturally release umami, you don't need dashi broth to make this delicious - but you can add it if you prefer.

• Calories30 kcal
• Protein2.5 g
• Fat0.5 g
• Carbs3 g
• Sodium1 g