Recipe - Clam Miso Soup

1 pound Fresh clams
6 cup Water
1 Piece (6 inches square)
dashi konbu
One half cup Red miso
1 small Daikon; cut in 2One half x
One half inch strips
One half cup Bean sprouts

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 One fourth 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.