Steamed Clams with Lemon and Soy Sauce

• about 2 dozen soft-shell clams
• 4 square inches dashi kombu (dried kelp for stock making)

Scrub the shells of the clams to remove any encrustations. Make a salted water solution to cover the clams. (It should taste briny, like the ocean.) Soak the clams in it for about 30 minutes. They should open slightly to “breathe” and expel sand wastes. Pour off the water, rinse the clams in cold water, and repeat the soaking and rinsing.

Place the dried kelp in the bottom of a heavy po