Clear Clam Soup

Clear Clam Soup

A simple and delicious clam soup.

Ingredients: 4 servings

Kombu for dashi stock
two 5 cm pieces
3 cups - 600 ml
2 tablespoons
☆Usukuchi soy sauce
1 teaspoon
to taste
as needed
as needed


1. Put the kombu in the water and soak for 2 hours. Put the clams in salt water and place in a dark room to de-grit. Wash well after de-sanding.
2. Rehydrate the fu in water. Lightly blanch the mitsuba in hot water, cut it in half and knot the stalks.
3. Bring the kombu and clams to the boil. Remove the seaweed and add the sake. When the clams have opened, remove the scum and take them out of the pan.
4. Add the ingredients marked with ☆. Put the clams and fu in serving bowls, pour in the soup, and add the mitsuba.

Story Behind this Recipe

I made this for my daughter's weaning ceremony. My mother taught me how to make this. It was the first time for me to make a clear soup with clams. It's been a while since I made soup from scratch.