Clear Sea Broth with Clams and Snow Peas

ingredients

• 1/4 pound snow peas, trimmed
• 1 quart dashi
• 28 cockles or 20 littleneck clams measuring 1.5-inches across
• 1 tablespoon sake
• 1 teaspoon soy sauce

directions

Blanch snow peas in a saucepan of boiling salted water 30 seconds. Drain in a colander and rinse under cold water to stop cooking. Cut diagonally in half.

Bring dashi to a boil with cockles in a large saucepan, simmer until cockles are opened (discard any unopened cockles after 5 minutes, if using clams, discard after 7 minutes). Stir in sake and soy sauce and scatter with snow peas.