As clams make good stock, they are often cooked in miso soup. It's OK to use just water instead of dashi soup. As miso varies in saltiness, adjust the amount of miso to your preference.
Yield: 4 servings
- 3 and 1/3 cups dashi soup stock or water
- 3/4 lb. fresh asari clams, scrubbed and washed
- 3-4 Tbsp miso paste
Put 1 1/2 Tbsp salt in about 2 cups of water in a medium bowl. Soak asari clams in the salted water overnight in the refrigerator. Discard any clams that don't close at this time. Drain in a colander. Put dashi soup stock and clams in a medium pan and bring to a boil. Simmer on medium heat, skiming off any foam that rise to the surface. When clams open, scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup. Stir the soup gently. Stop the heat. Serve into individual bowls.
*Please do not eat any clams that didn't open after simmering.