Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, hamaguri clam clear soup. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Hamaguri Clam Clear Soup is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Hamaguri Clam Clear Soup is something which I have loved my whole life. They’re fine and they look fantastic.
Great recipe for Hamaguri Clam Clear Soup. A traditional Japanese soup I prepared for my son's weaning ceremony. This is a dish that you can enjoy the amazingly fragrant and savory broth the clams can give us, and also the power of sake (Japanese rice wine).
To get started with this particular recipe, we must prepare a few components. You can cook hamaguri clam clear soup using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Hamaguri Clam Clear Soup:
- Prepare 4 to 6 Clams
- Take 1 Kombu (5 cm square)
- Make ready 400 ml Water
- Take 2 tbsp Sake
- Get 1/2 tsp Usukuchi soy sauce
- Prepare 6 Mitsuba
- Get For flushing the sand out of the clams
- Get 500 ml Water
- Make ready 1 tsp Salt
Hamaguri, known as hard clams in the US, are shellfish that look and taste like clams, but they are actually different kinds of shellfish. A perfect Japanese recipe, this soup is both delicious and easy to make using clams, mushrooms and watercress. The classic Japanese Clear Clam Soup is made with kombu dashi broth and Manila clams. Ushio-Jiru (潮汁) is a clear soup made with seafood such as white fish or clams and seasoned with only salt and sake.
Steps to make Hamaguri Clam Clear Soup:
- Wash clams with tap water. Pat dry the kombu with a well-wrung kitchen towel. Tie 3 stalks of mitsuba together for the garnish.
- Flush the sand out of the clams: Dissolve salt in water and submerge the clams. Cover with newspapers and leave for 2 to 4 hours. ＊I recommend you use a colander and a bowl for this task.
- Put water, kombu, washed clams, and sake in a pot, and heat over high. Take the kombu right before it comes to a boil.
- When clams open up, skim off the scum, and adjust the flavor with soy sauce.
- Serve the soup in bowls, and garnish with the tied mitsuba.
Ushiojiru is a simple clear soup with Hamaguri (hard clams). Clear Soup with Clam is an elegant soup and is often served at special occasions. The soup is packed with the great flavour of the clams. The shell of the hamaguri is smooth on the surface and very similar to that of the pipi, but hamaguri shells often have geometric patterns on them. This clear soup of clams is called asari (clam) no (of) sumashijiru and pairs wonderfully with any Japanese meal.
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