All this time on earth, and I'm just getting around to Japanese clam soup.
You could say I've been preparing myself all these years. I needed to explore flashier clam potions -- chowder, spaghetti alle vongole, thick and potent Chinese clam soup -- before boiling things down to their essence: broth and clams. This was about as simple as it gets, just a clear dashi stock with a little soy sauce and maybe a hint of sweetness, plus a few scallions and two tender clams. As we loosened our clams with chopsticks and slurped the meat down (chewing, of course), Margy and I agreed it was the perfect way to start a meal.
Nikko, Whippany, NJ
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