Ingredients:
12-16 hanaguri clams
1/2 tsp salt
3 cups water
1 tbsp sake
1 tsp soy sauce
1 bunch of nabana (rape flower)
Preparation:
Soak clams in salted water. Wash the clams well. Boil nabana for a few minutes and cool it in cold water. Drain nabana and cut it into bite-sized pieces. Put water and clams in a pan and heat until the clams open. Remove the clams and strain the soup. Put the soup back in a pan and season with sake, soy sauce, and salt. Place 3-4 clams in a soup bowl and pour the hot soup over them. Garnish the soup with boiled nabana.
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