Clear Soup with Manila Clams
I made this for Girl's Day (Hinamatsuri, March 3rd) using Manila clams instead of the usual surf clams.
The flavor will differ depending on the clams. Adjust the seasoning at the end with salt.
You can make this with soy sauce, but it'll color the soup. Osuimono should be made with usukuchi soy sauce. Recipe by Parufe
Clear Soup with Manila Clams
I made this for Girl's Day (Hinamatsuri, March 3rd) using Manila clams instead of the usual surf clams.
The flavor will differ depending on the clams. Adjust the seasoning at the end with salt.
You can make this with soy sauce, but it'll color the soup. Osuimono should be made with usukuchi soy sauce. Recipe by Parufe
Cooking Instructions
- 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.
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