Clear Clam Soup

Name: Clear Clam Soup
Yield: 2 servings
Cuisine: American
Ingredients: 8 to 10 Clams; 4 grams Kombu; 400 ml Water; 1 to 1 1/2 tablespoons Sake; 1 pinch Salt; 4 Temari-fu (ball-shaped dried wheat gluten); 2 Mitsuba

cookpad.japan @cookpad_jp

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

Use a colander when rinsing the sand from the clams to prevent the sand from being sucked back in.

There's no need to add light soy sauce. You'll taste the umami of the kombu and clam broth. Recipe by YUKI0611

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

Use a colander when rinsing the sand from the clams to prevent the sand from being sucked back in.

There's no need to add light soy sauce. You'll taste the umami of the kombu and clam broth. Recipe by YUKI0611

cookpad.japan @cookpad_jp

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

Use a colander when rinsing the sand from the clams to prevent the sand from being sucked back in.

There's no need to add light soy sauce. You'll taste the umami of the kombu and clam broth. Recipe by YUKI0611

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

Use a colander when rinsing the sand from the clams to prevent the sand from being sucked back in.

There's no need to add light soy sauce. You'll taste the umami of the kombu and clam broth. Recipe by YUKI0611

Saved

Ingredients

2 servings

8to 10 Clams
4 gramsKombu
400 mlWater
1to 1 1/2 tablespoons Sake
1 pinchSalt
4Temari-fu (ball-shaped dried wheat gluten)
2Mitsuba

Saved

Steps

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.