Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
10 Mins
Total Time:
20 Mins
When you taste this clear and aromatic Japanese clam broth, you’ll be transported to a serene world. The first sip of the broth greets you with a gentle brininess of the sea and the mild saltiness of the clams. Each mouthful of the broth captures the essence of the ocean, making it a comforting and heartwarming experience, perfect for those seeking simplicity.
Ingredients
Adjust Servings
Instructions
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Place the fresh clams in a large bowl of cold water and let them sit for 30 minutes to allow them to expel sand. Change the water 2-3 times during this process. Gently scrub the clams and rinse them in cold water. Drain well.
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In a pot, add 4 cups (960 g) of water and a piece of kombu. Place the pot over medium heat and slowly bring it to a boil. Just before the water starts boiling, remove the kombu to prevent the stock from becoming cloudy. Discard the kombu.
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Place the fresh clams into the pot, cover it with a lid, and cook until the clams open. This should take approximately 5 minutes. Skim any impurities from the top of the soup. Once the clams have opened, add the sake and season the broth with salt. Garnish with mitsuba.
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Spoon the clam soup into bowls, making sure each bowl has an equal number of clams.
