| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Hawaiian |
Soup |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh clams |
| 6 |
c |
Water |
| 1 |
|
Piece (6 inches square) dashi konbu |
| 1/2 |
c |
Red miso |
| 1 |
sm |
Daikon; cut in 2-1/2 x 1/2 inch strips |
| 1/2 |
c |
Bean sprouts |
INSTRUCTIONS
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 1/4 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, http://www.erols.com/hosey.
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