Soupe miso aux palourdes

Disgorge clams in 1 liter of water with 30 g of salt for them to reject sand and impurities.

Rub 10 g of kombu seaweed with a damp cloth to remove deposits and soak in water for about 20 minutes.

Cut the scallion into small pieces.

Heat a saucepan and add 700 ml of water, then add the rehydrated kombu seaweed to infuse.

Remove the kombu seaweed just before the water boils to avoid bitterness.

Add 300 g of clams to the boiling broth and cook until the shells open, then turn off the heat.

Discard any clams that do not open and skim off any scum from the broth.

Dilute the miso paste in a ladle with some broth using chopsticks to mix.

In a bowl, place some clams, add 3 to 6 pieces of wakame seaweed, and garnish with scallion.

Equipment Needed

Spice Level:

Dietary

Allergens