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Appetizers, Fish and Shellfish, Quick and Easy, Soups

Miso soup with Manila clams

Miso soup with Manila clams
Genaro Molina / Los Angeles Times

West Coast Manila clams are small, tender clams that cook very quickly. They work well in this simple low-calorie soup, made by stirring miso into water and adding a little of the clam cooking broth. Too much broth will overpower ... Read more

Total time: 15 minutes | Serves 4
  • 2 pounds Manila clams
  • 5 1/2 cups water, divided
  • 1 tablespoon dashi (instant Japanese soup base)
  • 2 tablespoons white miso
  • 1 tablespoon snipped chives
  • Daikon curls, for garnish
  • Chives, for garnish

Step 1Scrub the clams under running water with a small brush to remove any sand or dirt. Place the clams in a large saucepan and add 1 1/2 cups of the water. Cover the pot and heat over high heat until the water is boiling and steam comes from the pot. Turn off the heat. At this point the clams should be open. If they are not open, continue to cook another minute or so until they open.

Step 2Remove the clams from the broth. Strain the broth through a cheesecloth and measure 1 cup for the soup. Use the remaining broth for another recipe or freeze for future use.

Step 3Combine the remaining 4 cups of water and the dashi in a saucepan and heat to boiling. Stir in the reserved 1 cup of clam broth and miso until blended.

Step 4Divide the clams among 4 shallow serving bowls. Pour the broth over them, dividing evenly. Sprinkle each serving with the snipped chives.

Step 5Garnish with a daikon curl and a few chives.

Note: To make daikon curls, use a vegetable peeler to shave a daikon.


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