Clear Soup with Manila Clams

Name: Clear Soup with Manila Clams
Yield: 4 servings
Cuisine: American
Ingredients: 1 bag Manila clams; 4 tbsp ●Sake; 10 cm square piece ● Kombu; 800 ml ●Water; 2 tsp Usukuchi soy sauce; 1 Salt; 1 Mitsuba

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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Ingredients

4 servings

1 bagManila clams
4 tbsp●Sake
10cm square piece ● Kombu
800 ml●Water
2 tspUsukuchi soy sauce
1Salt
1Mitsuba

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Steps

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.