Clear Hamaguri Clam Soup For Girls' Day Festival

Name: Clear Hamaguri Clam Soup For Girls' Day Festival
Yield: 3 servings
Cuisine: American
Ingredients: 200 grams Hamaguri clams; 6 Temaribu or fu; 1/3 bunch Nanohana; 1 Kombu dashi stock granules; 1 Salt; 2 to 3 tablespoons Sake; 1 tsp Usukuchi soy sauce; 2 1/2 cup Water

cookpad.japan @cookpad_jp

My mom has been making this since I was a kid.

Hamaguri clams get hard when cooked over high heat for a long time. So cook them over medium heat and when they start to open, turn off the heat. Recipe by ruruchirin

My mom has been making this since I was a kid.

Hamaguri clams get hard when cooked over high heat for a long time. So cook them over medium heat and when they start to open, turn off the heat. Recipe by ruruchirin

cookpad.japan @cookpad_jp

My mom has been making this since I was a kid.

Hamaguri clams get hard when cooked over high heat for a long time. So cook them over medium heat and when they start to open, turn off the heat. Recipe by ruruchirin

My mom has been making this since I was a kid.

Hamaguri clams get hard when cooked over high heat for a long time. So cook them over medium heat and when they start to open, turn off the heat. Recipe by ruruchirin

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Ingredients

3 servings

200 gramsHamaguri clams
6Temaribu or fu
1/3 bunchNanohana
1Kombu dashi stock granules
1Salt
2to 3 tablespoons Sake
1 tspUsukuchi soy sauce
2 1/2 cupWater

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Steps

1

Purge the clams in salted water. Wrap the broccolini with plastic wrap and microwave for 1.5~2 minutes. Run under cold water with the plastic wrap so that it stays bright green → then drain.
2

Bring 3 cups of water to a boil and add the konbu soup stock. Add the hamaguri clams and sake and set the heat to medium-low. Skim off the scum if necessary.
3

When clams are open, add the wheat gluten, season with usukuchi soy sauce and salt, then turn off the heat.
4

Ladle the soup into bowls and garnish with the broccolini.