Clam soup

Today I had the chance to buy fresh clams, so I made clam soup following a Taiwanese recipe, but also used sake and miso paste as a mix with Japanese style. 

Step 1: To cook this soup, first you soak clams for at least 1 hour in salty water so that they can release all dirt. In Vietnam, we usually boil all clams first and then wait until the sand submerge at the deep bed of the pot, then pour out the water that is lighter on top to continue cooking.

Step 2: In a hot pan, pour 700ml water in, wait till boiling, then add clams (mine is 230g), and some julienned ginger in, simmer for 5 minutes on gentle heat until all clams are open. The ginger in the soup adds a warm and spicy kick that is both invigorating and soothing. 

Step 3: Next, add 1 teaspoon of salt and a dash of pepper (black or white up to you), and some leek (its smell is quite strong to me so I put it in the boiling pot for a few minutes instead of garnish in the end).  

Step 4: Then, add 20ml of sake and dissolve 1 tbsp of miso paste in. Let the soup simmer on gentle heat for 2-3 more minutes, then season to taste. The salty and savory notes of the miso will complement the briny taste of the clams and add an extra layer of richness to the soup.

Finally, turn off the heat and dish out the soup, serve warm. It is perfect for a chilling day.