Sake Clam Soup
|Chicken broth/Use chicken broth and clam juice or 4 cups dashi||2 Cup (32 tbs)|
|Clam juice||2 Cup (32 tbs)|
|Finely chopped onions||3 Tablespoon|
|Minced parsley||2 Tablespoon|
|Soy sauce||2 Tablespoon|
Scrub the clams and wash thoroughly.
Bring the dashi OR the broth and clam juice to a boil; drop the clams and onions into it and cook over medium heat until clams open.
Stir in the parsley, soy sauce, and saki.
Serve in deep plates.