Name: Clams
Cuisine: United States
Ingredients: 2 qts. water; Green scallion tops, sliced very thin on an extreme bias and soaked in ice water to curl; Pole beans, shaved very thin and soaked in ice water to curl; 1 to 2 whole yuzu; 40 g (1½ oz.) Rishiri kombu; Peas, blanched and double shucked; 2.75 kg (6 lbs.) cherrystone clams and Wellfleet clams

Ingredients

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

Method

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