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“From Mark Bittman's "The Best Recipes in the World". This recipe looks simple and quick and has nothing to do with Clam Chowder! He calls for "the smallest hardshell clam you can find (do not use steamers). Hope I can find those in the PNW!”

Ingredients Nutrition

  • 14 lb dried kombu, rinsed (kelp)
  • 24 small clams, like littlenecks, mahogany clams or 24 small cockles, scrubbed and washed well
  • 4 scallions, trimmed and cut into 2-inch lengths
  • 1 tablespoon mirin (or sake or 1 tsp honey)
  • 2 tablespoons soy sauce
  • 1 teaspoon dark sesame oil
  • 1 pinch salt, to taste
  • 5 cups water


  1. Prepare clams. Discard clams with broken shells or shells that are not tightly closed. Be sure to wash the clams thoroughly-no trace of sand should remain on their shells.
  2. Combine 5 cups water and the kombu in a large saucepan; turn the heat to medium and cook the kombu until tender, about 10 minutes, never letting the water come to a full boil.
  3. Remove and discard the kombu and add the clams, then cook just until the clams open, about 5 minutes.
  4. Stir in the scallions, sake, soy sauce, sesame oil, and salt; taste and adjust the seasoning. Serve immediately.
  5. Any clams that do not open during the cooking process can be pried open with a dull knife at the table.

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