Instructions: Scrub the clams under running water with a small brush to remove any sand or dirt. If the shell is already open and doesnt close when tapped, throw the clam away. Its probably dead and could be contaminated.

Place the clams in a large saucepan and add 1 1/2 cups of the water. Cover the pot and heat over high heat until the water is boiling and steam comes from the pot. When cooking the clams, most of them will open as the water begins to boil. Quickly remove them from the saucepan to prevent overcooking, which results in tough clams. Turn off the heat. At this point the clams should be open. If they are not open, continue to cook another minute or so until they open.

Remove the clams from the broth. Strain the broth through a cheesecloth and measure 1 cup for the soup. Use the remaining broth for another recipe or freeze for future use.

Combine the remaining 4 cups of water and the dashi in a saucepan and heat to boiling. Stir in the reserved 1 cup of clam broth and miso until blended.

Divide the clams among 4 shallow serving bowls. Pour the broth over them, dividing evenly. Sprinkle each serving with the snipped chives. Garnish with a daikon curl (To make daikon curls, use a vegetable peeler to shave a daikon) and a few chives.

This recipe yields 4 servings.

Comments: West Coast Manila clams are small, tender clams that cook very quickly. Youll find the clams at fish markets.

You can find dashi, the instant Japanese soup base, at Japanese and Asian markets, as well as some well-stocked supermarkets.

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