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The ingredients needed to cook Miso Soup with Shijimi Clams (or Manila Clams ):
- You need pack Shijimi clams (basket or freshwater clams)
- Get Water (or dashi stock)
- Get Sake
- Get as required Miso
Instructions to make Miso Soup with Shijimi Clams (or Manila Clams ):
- Thoroughly de-sand the shijimi clams.
- Put the water, sake, and shijimi clams into a pot to boil.
- Be careful—if the broth comes to a boil, it will really foam up and might cause the pot to overflow, so watch it carefully.
- Since the bubbles (the scum) will keep on surfacing even if you skim them off consistently, turn the heat off once all the clams have opened.
- When all the clams have opened, whisk in the miso to finish.
- You can make miso soup with manila clams the same way.
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