Clear Soup with Clam
Clear Soup with Clam is an elegant soup and is often served at special occasions such as the Doll Day festival on 3rd March. The soup is packed with the great flavour of the clams. Clear Soup with Clam is surprisingly easy to make.PS: I added a new section ‘MEAL IDEAS’ below the recipe card. It gives you a list of dishes that I have already posted and the new recipe in this post that can make up a complete meal. I hope it is of help to you!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200g / 7.1oz live clams/pipis (, sand removed (note 1))
- 500ml / 1.1pt water
- 5cm2 / 2” 2 konbu ((Dried Kelp, optional))
- 1 tbsp cooking sake
- ⅛ tsp light soy sauce
- Salt to adjust flavour
- Mizuna leaves ((note 2))
Instructions
- 1
Take a handful of clams at a time, rub the shells against each other inside your hands with running water to clean the surface of the shells.
- 2
Put water, konbu, then clams in a pot and heat over medium low heat (note 3).
- 3
When the water starts boiling, remove the konbu and reduce the heat to low.
- 4
When the clams are all opened, turned the heat off. If there is white bublly scam on the surface, remove.
- 5
Add sake and soy sauce to the pot and gently mix. Taste test and add a pinch of salt or two if required.
- 6
Heat the soup with the clams again just before serving. Serve in a bowl (note 4) with a small mizuna leaf.