Ushiojiru

Ingredients

• •1 lb hamaguri or littleneck clams, purged of sand
• •4 cups cold water
• •1 piece kombu (about 4 inches)
• •1/2 tsp salt
• •1 tbsp sake
• •Mitsuba leaves or lemon zest, for garnish

Steps

1. 1.Place the clams in a bowl, cover with heavily salted water, and let them sit in a cool, dark place for 2-5 hours so they expel any trapped sand, then scrub the shells clean under cold running water.
2. 2.Combine the purged clams, kombu, and cold water in a pot and place over medium-high heat.
3. 3.Remove the kombu just before the water begins to boil, so it doesn't turn the broth bitter or slimy.
4. 4.Continue heating until all the clams have opened, skimming off any scum that rises to the surface.
5. 5.Season the broth with salt and sake, keeping the seasoning minimal so the clams' natural brininess carries the flavor - ushiojiru is traditionally seasoned with only salt and sake, nothing else.
6. 6.Once the clams have opened, turn off the heat promptly, since cooking them longer will make them tough and chewy.
7. 7.Ladle the clear broth and clams into bowls and garnish with a sprig of mitsuba or a sliver of lemon zest - this soup is traditionally served for Hinamatsuri, Japan's Girls' Day festival.