Place the clams in a pot and barely cover with sake. Turn the heat to high.
Let it boil (be careful that it doesn't boil over) until the shells open.
Now add the water (about the same amount as the sake from Step 2) and bring to a boil. Once it has begun to boil, lower the heat to low and flavor with usukuchi soy sauce and salt.
Story Behind this Recipe
This hamaguri soup is a indispensable on festive celebrations. It's so easy that I make it all the time! Related recipe- Recipe ID: 2123056 (For okuizome, baby's eaning ceremony.)
Step 3: You can add as much water as you want, but I usually only use as much as the sake. Step 4: If you don't have usukuchi soy sauce, you can use a tiny bit of regular soy sauce and salt to add flavor.