For the bread miso – 55 g bread crusts – 76 g yellow miso – 10 g sugar – 30 g mirin – Water, as needed
For the fish stock – 300 g cleaned fish bones and head – 100 g leek – 75 g white onion – 60 g celery – 60 g fennel – 600 ml water
To finish – 10 Manila clams – Reserved clam cooking liquid – Toasted bread crusts, cut into small cubes
Method
Prepare the fish stock Place the fish bones and head in a large saucepan with the leek, onion, celery, and fennel. Cover with the water, bring to a boil, then reduce to a gentle simmer until the stock is well infused. Strain and set aside.
Cook the clams Steam the clams until they open. Strain and reserve the cooking liquid, then remove the clams from their shells and set aside.
Prepare the bread miso Toast the bread crusts until deeply golden and fragrant. Blend them with the yellow miso, mirin, sugar, and a little water until smooth and creamy.
Prepare the soup Combine the fish stock and the reserved clam cooking liquid in a saucepan and bring to a gentle boil. Remove from the heat, then whisk in the bread miso until fully dissolved.
To serve Arrange the shelled clams in the bottom of a serving bowl and pour the hot soup over them. Finish with a few cubes of toasted bread crusts and serve immediately.
