Clams

• 2.75 kg (6 lbs.) cherrystone clams and Wellfleet clams
• 40 g (

Place cold water and kombu into a large pot. Add the clams to the pot and place on high heat covered with a lid. Once the liquid comes to a boil, the clams will open shortly after. Remove the clams from the liquid and shuck them from their shells. Trim off the “skirt” so that only the “meat” remains. Strain the liquid and store the clams submerged in just enough strained liquid to cover them an