Place the clams and kelp into water in a small saucepan over low heat. *2
When small bubbles form and just about to boil, remove the kelp, and skim the scum off the soup.
Add sake and soy sauce. *3
When all the clams open, turn the heat off.
Turn the heat off and serve them in small bowls.
Garnish with Mitsuba.
Notes
*1 please read the above post for preparing the clams*2 It is unnecessary to wash the kelp, but just wipe off any dirt with a kitchen cloth.*3 Test the taste of the soup and adjust the sake and soy sauce to your taste. If you don't have soy sauce, it can be replaced by a pinch of salt.*4 Mitsuba is Japanese herb that often used for garnishing