Japanese Clam Soup


500 gm Clams    
5 cups Water    
1 pc Dashi Kombu  
Lemon Peel


  1. In a pot, bring water to boil then reduce heat to medium. Add the clams  into the boiling water.    
  2. Cook until all the clams are open. If there is any unopened clams, remove  and discard.    
  3. While the clam are cooking, add in some lemon peel and kombu.    Serve in a bowl and garnish with lemon peel and parsley.