Hamaguri Ushio-jiru (Clear Clam Soup) Makes 4 servings 8 small (or 4 large) clams 4-inch square of kombu 3 1/4 cups cold water 3/4 teapoons salt mitsuba, parsley, or cilantro to garnish lemon zest, finely grated to garnish 1. To prepare the clams: Put the clams in a large bowl and cover them with heavily […]