Flavorful manila clam soup in dashi kombu stock, garnished with green onion. The umami from kombu matches perfectly with the delicious essence of the clam stock.
Gather all the ingredients.
De-grit clams by following my detailed How To De-Grit Clam post. Even though some packages may say “ready to use”, I highly recommend doing this process. Quick Summary: Add 1 Tbsp salt in 2 cups water in a bowl and let it dissolved completely. Tip: Place a sieve in the bowl so that any sand and grit the clams purge would stay on the bottom of the bowl instead of being consumed by the clams again.
Add the clams inside the sieve without overlapping each other. The water level should be right around the clam’s mouth. If there isn’t enough salt water, make more using the same ratio (1 Tbsp salt for 2 cups water). Cover the bowl with aluminum foil to create a dark environment for clams and leave it in a cool place for 2 hours. This should give clams enough time to purge sand and grit.
In a medium pot, put the clean clams, 2 cups water, and kombu and bring it to a boil over medium heat.
When boiling, reduce the heat to medium-low.
When all the clams opened up, turn off the heat immediately and do not overcook it. Remove and discard the kombu.
Use a ladle and dissolve 1 Tbsp miso at a time before adding another tablespoon. Each brand of miso has different saltiness so adjust accordingly.
Serve miso soup in individual soup bowls and sprinkle chopped scallion. When you need to reheat the soup, make sure you DO NOT BOIL miso soup because it will lose the flavor.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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