Clam Soup - Mark Bittman

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 14
    lb dried kombu, rinsed (kelp)
  • 24
    small clams, like littlenecks, mahogany clams or 24 small cockles, scrubbed and washed well
  • 4
    scallions, trimmed and cut into 2-inch lengths
  • 1
    tablespoon mirin (or sake or 1 tsp honey)
  • 2
    tablespoons soy sauce
  • 1
    teaspoon dark sesame oil
  • 1
    pinch salt, to taste
  • 5
    cups water
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DIRECTIONS

  • Prepare clams. Discard clams with broken shells or shells that are not tightly closed. Be sure to wash the clams thoroughly-no trace of sand should remain on their shells.
  • 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.
  • Any clams that do not open during the cooking process can be pried open with a dull knife at the table.
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