Shijimi Jiru

Place the Shijimi clams in a bowl with enough unsalted water to cover them. Let them sit in a cool, dark place for 2-4 hours to allow them to expel sand. Drain and rinse the Shijimi clams thoroughly under cold running water.

In a medium pot, combine 800g Water and Kombu. Heat over medium-low heat. Just before the Water boils and small bubbles form around the Kombu, remove the Kombu. Bring the Water to a boil, then turn off the heat and add Katsuobushi. Let it steep for 30 seconds to 1 minute until the Katsuobushi sinks. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Return the strained dashi to the pot. Add the purged Shijimi clams and Sake. Bring to a gentle simmer over medium heat. Cook until all the Shijimi clams open, about 3-5 minutes. Skim off any foam that rises to the surface.