A flavorful clam broth, thickened with mellow bean paste and garnished with scallions, is good with almost any meal.
Scrub the shells of the clams with a stiff brush. Then soak the clams in a large bowl of lightly salted cold water (
In a large pot, place the clams, in their shells, in
Carefully rinse off any froth or sand that may be clinging to the clams and their shells. Divide the clams among 4 individual soup bowls.
Season the strained clam broth with the salt, soy sauce and rice wine. Use a small amount of warm broth to dissolve the bean paste in a separate bowl, then combine with the seasoned clam broth in a saucepan and heat. Pour it over the clams in individual soup bowls and garnish with the minced scallions. Serve immediately.
© 1986 Elizabeth Andoh. All rights reserved.