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200 g littleneck clams
4 cups water
4-5 sprigs fresh parsley
2-4 cups red miso

1Cut the honewort in about 2 cm size pieces.
2Wash the clams and put them in a boiling pot of water.
3When the water turns turbid white (muddy white), gently take the foam and white scum on top out.
4Turn down the heat, add the miso, wait for it to dissolve.
5After dropping the heat, it’s important to add the honewort.
6Serve hot.

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