Chowder & soup
Clam Miso Soup
Ten-minute umami bomb
- 10 min
- Easy
- Serves 2
Ingredients
- 6 razor clams, sliced thin
- 3 tbsp white miso
- 4 cups dashi (or light stock)
- 1/2 block silken tofu, cubed
- 2 green onions, sliced
- Wakame (optional)
Method
- Heat the dashi to a bare simmer; add tofu and wakame.
- Ladle a little hot broth into a bowl, whisk in the miso, return it to the pot.
- Keep below a boil from here — boiled miso goes flat.
- Add the sliced clams; 90 seconds.
- Green onions over the top; serve.
Tip. Thin-sliced raw clam cooks in the bowl’s heat — slice thinner than you think.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.