Name: Clams and Scallions in Bean Soup (Hamaguri No Miso Wan )
Yield: Serves 4.
Cuisine: Japan
Ingredients: ¼ teaspoon saké (rice wine); 5–6-inch piece of konbu (kelp); 2 tablespoons Shinshū Ichi miso (medium bean paste); 1–2 scallion(s), finely minced; ¼ teaspoon salt; ½ teaspoon soy sauce; 20–30 small hard-shelled clams; Salted water; 1 quart water

Preparation info

Serves
4
.

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

A flavorful clam broth, thickened with mellow bean paste and garnished with scallions, is good with almost any meal.

Ingredients

20–30 small hard-shelled clams
Salted water
1 quart water
5–6-

Method

Scrub the shells of the clams with a stiff brush. Then soak the clams in a large bowl of lightly salted cold water (¼ teaspoon salt for every cup) for 30–40 minutes, or until the shells have opened slightly (the clams “breathe” this way). With your hand, stir up the clams and water; the shells will c