A Chef's Recipe for Hamaguri Clam Broth for Girl's Day

A Chef's Recipe for Hamaguri Clam Broth for Girl's Day

This is a hamaguri clam broth, typically served at Hina-matsuri. You can make this authentic soup with usual seasonings at home! Sprinkle in black pepper for grown-ups!

Ingredients: 4 servings

Hamaguri clams
300 g
800 ml
1 tablespoon
1 teaspoon
to taste
Temaribu (decorated wheat gluten)
as needed
Young green scallions
as needed
Yuzu citrus
as needed
Broccolini or wakame seaweed
as needed


1. These are hamaguri clams. Scrub the surface well and rinse with water.
2. Soak the clams in salted water (the same salt concentration as sea water, not listed) for 20 minutes to de-grit.
3. Scrub again and rinse well!
4. Put the clams and 800 ml of water in a sauce pan and heat.
5. The clams will open up as they're heated. Skim off the scum that floats to the top.
6. Add 1 tablespoon of mentsuyu (I used 2x concentrate).
7. Add salt. I put in 1 teaspoon and it was perfect.
8. Put a pinch of black pepper in individual serving soup bowl as an accent.
9. Pour the broth into bowls...
10. Drop in the temaribu (decorated wheat gluten). Clam broth is naturally cloudy.
11. It is nice to serve with green onion and yuzu peel!
12. Add broccolini and wakame seaweed as you like.
13. This is a Chef's recipe for Hamaguri Rice (Recipe ID: 2108912).

Story Behind this Recipe

This is the usual way I prepare my hamaguri clam broth.