Shijimi Clam Soup For the Dog Days of Summer!

Shijimi Clam Soup For the Dog Days of Summer!

If you degrit the clams with 1% salt water, you can retain the richness for an even more delicious flavor!
If you have any shijimi clams left over, I recommend freeze-storing them!

Ingredients: 4 servings

Shijimi clams (basket or freshwater clams)
400 g
1/2 teaspoon
Soy sauce
1/2 teaspoon
3 tablespoons
1200 ml
to garnish


1. Rub the clams together to wash. Soak in 1% saltwater for 4 hours to degrit. After degritting, rub the clams together again while rinsing.
2. Fill a pot with 6 cups (1200 ml) of water. Add the clams and bring to a boil. Skim off the scum as it forms.
3. Add the sake to the boiling soup stock. Use salt to season, then add soy sauce to add more flavor.
4. Transfer to servings bowls, and garnish with parboiled mitsuba with long stems tied in knots, and it's complete.

Story Behind this Recipe

I made this since I had some delicious Jusanko shijimi clams.