and clams between 4 bowls. Serve, garnished with chives.
You can make a second batch of
by combining the used
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