Fresh bunch spinach
light (soup) Soy sauce
ground black pepper
Partialy freeze the beef (just until firm).
Thin slice (about 1/8th inch thick) across the grain.
Scrub clam shells with a brush under cold running water.
Trim off the root ends and discard any discolored leaves.
Wash thoroughly in cold water.
Green Onion and Garlic
Trim the root ends of the onions then slice on a bias (diagonal) into roughly 1 inch lengths.
Thin slice the garlic from top to bottom.
Bring the water to a full boil over high heat.
Add sliced beef and boil for two minutes, skimming foam as needed.
Add clams, and boil for another two to three minutes, skimming off any foam.
Add dashima broth and garlic, reduce heat to low, and simmer for another two to three minutes.
Add spinach and green onion then simmer for two more minutes (clam shells should be open).
Remove from heat and serve with steamed white rice.