Japanese Clear Clam Broth

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.

• Difficulty: Easy
• Category: Soup Recipes
• Cuisine: Japanese Cuisine
• Cooking Method: Boiling

Ingredients

• 1 lb (453 g) fresh clams (such as Manila or littleneck clams)
• 4 cup (960 g) water
• 1 piece of kombu (dried kelp)
• 1 tsp (5 g) sake
• Salt to taste
• Mitsuba (for garnish)

Instructions

1. 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.
2. 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.
3. 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.
4. Spoon the clam soup into bowls, making sure each bowl has an equal number of clams.