For Doll Festival: Clam Clear Broth Soup
We don't have any girls in our family, but I make this for my mother's birthday every year, which is the same day as the Doll Festival.
Perform Steps 6-7 quickly. After removing the sand from the shells, they will be quite slippery when you wash them, but please wash them very well. There was one time where I got my finger caught in a shell! Be careful! For 4 servings. Recipe by sweet_rose
For Doll Festival: Clam Clear Broth Soup
We don't have any girls in our family, but I make this for my mother's birthday every year, which is the same day as the Doll Festival.
Perform Steps 6-7 quickly. After removing the sand from the shells, they will be quite slippery when you wash them, but please wash them very well. There was one time where I got my finger caught in a shell! Be careful! For 4 servings. Recipe by sweet_rose
Cooking Instructions
- 1
Put the water and coarse salt into a large bowl. Add the clams to remove the sand. Let them soak anywhere for about half a day, or at least 3-4 hours.
- 2
Cover with a newspaper because it's probably better if they're in a dark place Once the sand is removed, rub the shells together and rinse.
- 3
Place the clams and the water from the ingredient list into a pot. Add the konbu and sake and turn the heat to medium-low.
- 4
Once it has begun to boil and the shells open, lower the heat to very low right away and remove the konbu and clams.
- 5
Skim off any scum from the surface and add the usukuchi soy sauce and salt. Give it a quick stir and then gently return the clams to the pot. It's done.
- 6
Right before eating, garnish with mitsuba. The wheat gluten (fu) is optional.
- 7
I suggest you cut alternating slits in the konbu.
- 8
Note: To make the salt water for removing the sand from the clams, I use 500 ml of water with 15 g of salt.
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