Clam Clear Soup (Hamaguri Ushio-Jiru )
Ingredients (4 servings)：
	4 live hard-shell Clam (Hamaguri) 3 Cups(600cc) Water, 1 pinch of salt, 1 tbsp. Sake, 8 Trefoil leaves (Mitsuba)
Directions：
	Soak clams in salted water (1 tbsp. salt to 200cc water) for 2-3 hours to let them expel sand. Wash well, rubbing shells against each other. Place 3 cups water and clams in a soup pot and heat. Skim the surface to remove foam when clams open, and add 1 pinch of salt, 1 tbsp Sake. Serve Mitsuba and soup in each bowl. 　　　　　　　　 ＊NOTE＊ Ushio-jiru is a type of clear soup which is made without dashi stock to bring out the seafood flavor of the main ingredients
			Doll's Festival Special dish CHIRASHIZUSHI (Scattered Sushi), Nanohana with Mustard-Miso Sauce, Clam Clear Soup (Ushio-jiru)
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