Miso Soup with Clams & Spinach

Ingredients

• 16 littleneck or 24 smaller clams, such as manila
• 3 cups water
• ¼ teaspoon instant dashi granules (optional; see Shopping Tip)
• 2 tablespoons white miso (see Note)
• 2 cups gently packed baby spinach leaves
• Toasted or hot sesame oil to taste3 tablespoons thinly sliced scallions

Instructions

• Wash clams thoroughly to remove any grit. Bring water and dashi granules (if using) to a boil in a large saucepan or Dutch oven. Add the clams and return to a boil. Reduce heat to medium, cover and cook until clams open, 4 to 6 minutes. Remove from the heat. Remove the clams from the broth with tongs or a slotted spoon; let stand until cool enough to handle. (Discard any unopened clams.)
• Meanwhile, pour the broth through a fine-mesh sieve (or cheesecloth-lined strainer) to strain out any grit. Rinse out the pan, then return the broth to the pan.
• Remove the meat from the clam shells; discard the shells.
• Bring the broth to a simmer. Combine miso with 3 tablespoons of the broth in a small bowl; stir into a smooth paste. Whisk the paste into the simmering broth. Stir in spinach and cook until wilted, about 1 minute.
• Divide the clam meat among 4 bowls. Ladle the hot broth and spinach over the clams and season with a drop or two of sesame oil. Garnish with scallions and serve immediately.

Recipe by: John Ash