Milk cream soup

Slice all A into thin slices and place A and B in a pot.

Simmer [1] slowly over medium heat for 15-20 minutes. Remove the lye along the way.

Put C and butter in a pot and slowly heat over low heat until soft.

Cut the milt into about 50g each and place in [3]. Once the milt is added, heat to high and add white wine, then add 180cc of strained [2]. Once it boils, turn medium heat and remove the lye.

Remove the shiitake mushrooms and cut them into 2cm squares, remove the slurping cherry tomatoes and cut in half.

Add the shiitake mushrooms and cherry tomatoes to [4], simmer over low heat, and finally add two snacks of salt.

Add the fresh cream to [5] and bring to a boil. Sprinkle some pepper, add clams, parsley and lemon juice, and serve, and it's finished.