Bundle 3 mitsuba stems together and loosely tie together.
Re-hydrate the dried wheat gluten.
Wash the clams well to degrit.
Place the clams in a small frying pan and cover with the sake. Turn on the heat and cover with a lid. When it begins to boil, shake the pan several times, and allow the shells to open.
Put the kombu and the water into a pot and turn on the heat. Once boiling, lower the heat to low and add the bonito flakes. When it begins to boil again, stop the heat and strain.
Pour the dashi from Step 5 onto the clams from Step 4 and season with salt and soy sauce.
Put the clams, dried wheat gluten, and mitsuba into a small bowl. Pour the juices from Step 4 over them.
If you have any clams leftover, you can use them to make clam chowder (Recipe ID: 1095523).
Story Behind this Recipe
I prepared these hamaguri clams the same way I would if I was making clam chowder!!
I heard a rumor that hamaguri clams don't eat sand.....so it's probably be okay not to degrit... I didn't have time, so I didn't degrit and they came out fine! Simply tying the mistuba stems and placing the mitsuba in the soup makes the soup look so much nicer.