Yield: 12 Servings
|1 pounds||Fresh clams|
|1||Piece (6 inches square) dashi konbu|
|½ cup||Red miso|
|1 small||Daikon; cut in 2-1/2 x 1/2 inch strips|
|½ cup||Bean sprouts|
Cover clams with water; refrigerate overnight. Wash, drain, and place in a large saucepot. Add water and konbu. Bring almost to a boil and just before water boils, discard konbu. Lower heat and cook for 10 minutes. Skim off foam. Mix ¼ cup of the broth with the miso to make a smooth paste.
Stir into clams. Bring to a boil. Reduce heat, add vegetables, and cook 10 more minutes.
TIME INCLUDES SOAKING CLAMS
From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM Recipe Archive, .