Clear Clam Soup

Clear Clam Soup

This clear soup has a delicious base of kombu seaweed and clam broth.

Ingredients: 2 servings

8 to 10
about 4 g
400 ml
1 to 1.5 tablespoons
a pinch
Temari-fu (ball-shaped dried wheat gluten)


1. Put the clams in water with the same amount of salt as sea water (1 cup [200 ml] water to 1 teaspoon salt), and place in a dark place for 2 to 3 hours to remove any sand.
2. Once the sand has been released, rinse under running water while rubbing the shells together.
3. Blanch the mitsuba, fold the stalk in half, then tie a knot. Soak the temari-bu to reconstitute.
4. Wipe the both sides of the kombu with a damp cloth to clean. Soak the kombu in water for 30 minutes.
5. Add the clams, then heat on low, and remove the kombu right before it comes to a boil.
6. Simmer, skimming off any scum that rises to the top, then remove the clams as they open. Transfer clams to individual serving bowls.
7. Season the broth with sake and salt, and pour over the clams. Lightly squeeze the excess water from the temari-bu, and add them to the soup with a sprig of mitsuba.

Story Behind this Recipe

For my son's weaning ceremony.
I wanted to make an elegant clear soup.