Clear Soup with Manila Clams

Clear Soup with Manila Clams

This clear soup (osuimono) is great for festive occasions. Surf clams are very expensive, so let's use inexpensive Manila clams! The soup is packed with the umami of the clams and is delicious.

Ingredients: 4 servings

Manila clams
1 bag
4 tablespoons
● Kombu
10 cm square piece
800 ml
Usukuchi soy sauce
2 teaspoons
to taste
as needed


1. Soak the Manila clams in salt water (not listed) so that they spit out the sand. Rub the shells together to wash, and drain into a colander.
2. Wipe any dirt off the kombu with a tightly wrung out moistened kitchen towel.
3. Put the ● ingredients and the clams in a pan and start cooking over medium heat. Take the kombu out just before it comes to a boil.
4. When the clams have opened up, skim off the scum, taste and adjust the seasoning with usukuchi soy sauce and salt.
5. Put the clams into serving bowls and ladle the soup over them. Top with mitsuba and serve.

Story Behind this Recipe

I made this for Girl's Day (Hinamatsuri, March 3rd) using Manila clams instead of the usual surf clams.