Simple and Delicious Hamaguri Clam Soup

Name: Simple and Delicious Hamaguri Clam Soup
Yield: 4 servings
Cuisine: American
Ingredients: 400 grams Hamaguri clams; 700 ml Water; 2 tbsp Sake; 1/2 tsp Salt

cookpad.japan @cookpad_jp

I simplified the recipe the fishmonger taught me when I bought hamaguri.
This is my favourite taste as it is simple, using hamaguri without soup stock.

If you aren't eating this straight away, take the hamaguri out of the saucepan, then reheat the soup before returning them to the pan. This will keep them puffed up. Recipe by Rapyuta hime

I simplified the recipe the fishmonger taught me when I bought hamaguri.
This is my favourite taste as it is simple, using hamaguri without soup stock.

If you aren't eating this straight away, take the hamaguri out of the saucepan, then reheat the soup before returning them to the pan. This will keep them puffed up. Recipe by Rapyuta hime

cookpad.japan @cookpad_jp

I simplified the recipe the fishmonger taught me when I bought hamaguri.
This is my favourite taste as it is simple, using hamaguri without soup stock.

If you aren't eating this straight away, take the hamaguri out of the saucepan, then reheat the soup before returning them to the pan. This will keep them puffed up. Recipe by Rapyuta hime

I simplified the recipe the fishmonger taught me when I bought hamaguri.
This is my favourite taste as it is simple, using hamaguri without soup stock.

If you aren't eating this straight away, take the hamaguri out of the saucepan, then reheat the soup before returning them to the pan. This will keep them puffed up. Recipe by Rapyuta hime

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Ingredients

4 servings

400 gramsHamaguri clams
700 mlWater
2 tbspSake
1/2 tspSalt

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Steps

1

Rinse the hamaguri under running water. Flush the sand out by soaking them in salt water (not listed).
2

Put the hamaguri, water and sake in a saucepan and turn on the heat.
3

When it comes to a boil, remove the scum, and add the salt.
4

When the hamaguri have opened up, it is ready to be serve.