Spring-y Brothy Clams + Soba

I maintain that clams are one of the easiest things to make that just feels faannccy, and this spring-y brothy clams + soba combines the bright, crispness of spring produce with the savory oceanic essence of clams in a way where all the flavors get to shine. Plus, it comes together easily for a simple weekday meal!

i used (serves 2): 

• 2 servings of soba (japanese buckwheat noodles)
• 1 lb manila clams
• 3 cups water
• 2 slices of ginger
• 2 tbsp cooking sake
• 2 tsp soy sauce
• 1/2 tbsp mirin
• handful of sugar snap peas, blanched
• togarashi

to prep the clams:

• remove any clams that are already opened (these ones are dead, we don’t want them)
• soak clams in a large bowl with 1 cup water and 1/2 tbsp of sea salt for 30 minutes
• at this point you should see sand pool at the bottom
• rinse with fresh water and lightly scrub the shells to remove any additional dirty residue

to make brothy clams and soba:

• cook soba according to package instructions and drain
• combine 3 cups water, sake, and slices of ginger in a medium-sized pot and bring to a boil over medium heat
• add in clams and cover and cook until they open up ~3-5 minutes
• skim off any white foam that might be floating at the top of the broth
• stir in soy sauce and mirin, season broth with salt to taste
• remove ginger slices
• spoon broth and clams over soba
• finish with spring veggies and togarashi