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Hamaguri Clam Clear Soup

Hamaguri Clam Clear Soup

Flush the sand out of the clams first before you proceed.

Ingredients: 2 servings

Clams
4 to 6
Kombu (5 cm square)
1
Water
400 ml
Sake
2 tablespoons
Usukuchi soy sauce
1/2 teaspoon
Mitsuba
6
For flushing the sand out of the clams
Water
500 ml
Salt
1 teaspoon

Steps

1. Wash clams with tap water. Pat dry the kombu with a well-wrung kitchen towel. Tie 3 stalks of mitsuba together for the garnish.
2. Flush the sand out of the clams: Dissolve salt in water and submerge the clams. Cover with newspapers and leave for 2 to 4 hours. *I recommend you use a colander and a bowl for this task.
3. Put water, kombu, washed clams, and sake in a pot, and heat over high. Take the kombu right before it comes to a boil.
4. When clams open up, skim off the scum, and adjust the flavor with soy sauce.
5. Serve the soup in bowls, and garnish with the tied mitsuba.

Story Behind this Recipe

A traditional Japanese soup I prepared for my son's weaning ceremony.