Miso Soup With Clams And Chives

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Los Angeles Times


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and clams between 4 bowls. Serve, garnished with chives.


You can make a second batch of

by combining the used

flakes and

seaweed in a saucepan with 4 cups of water. Bring it to a boil over medium heat and then simmer for about 5 minutes. Strain and discard the

seaweed. Use the

for miso soups, seasoning, etc. It will not be as flavorful as the first batch, but it is still good.

1 pound small cherrystone clams (8 to 10 clams)

1 tablespoon salt mixed with 4 cups water

3 1/2 cups prepared dashi (see below)

3 to 3 ½ tablespoons miso

1 tablespoon sake

Chives for garnish

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