Short Neck Clam Miso Soup Recipe

                                   Short Neck Clam Miso Soup

Ingredients:
* 800 ml water
* 250 g short-neck clams
* 3 or 4 tablespoons white or red miso

Cooking Procedure:
* Soak the short-neck clams in salted water (1 tablespoon / cup concentration) in a bowl, and let stand for 3 hours to allow them to expel sand and dirt.
* Drain them in a colander. Rinse them for about 30 seconds under running water.
* Put the water and short-neck clams in a pan and boil on medium heat.
* After the shells open, skim off the surface scum.
* Put some stock into a ladle.
* Add the miso and stir with chopsticks until it is dissolved.
* Stir into the soup.
* Remove from heat.