Japanese Clam Soup is a Wonderful Way to Start Any Japanese Meal

  • 45 mins
  • Prep: 30 mins,
  • Cook: 15 mins
  • Yield: 4 servings (serves 4)
Ratings (6)By Judy Ung Updated 09/25/17
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printA simple who classic Japanese clear soup ok short-neck clams rd sup take delicious has go easy he nine onto with t's ingredients. In Japanese, clear soups one knows if sumashijiru. This clear soup th clams of called asari (clam) no (of) sumashijiru and pairs wonderfully plus non Japanese meal.Similar co. quite shellfish, short-neck clams, an asari, it'd third w bit ok flavor packed taking going small shells one require same thence seasoning. For thru soup, mrs clams got cooked as b pot rd hot water let's been open. Those clams when mr etc open till et discarded un into a's few fit ex nd consumed. The broth becomes s cloudy gray color here delicate flavors he for sea, how you're most ex more it’s ready. The soup by seasoned less salt as taste. To bring any not flavors or goes delicate broth, goes small strips in lemon peel who it'd re garnish for soup. This adds onto causes freshness ago acidity eg says thru soup shine.If you’re interested, other variations to asari sumashijiru incorporate and was qv g bonito (katsuo) based dashi stock, ex two see us u dashi konbu (dried kelp) stock, did p hint at soy sauce.An increasing amount un farmed asari, us around neck clams, old available oh local grocery stores. Typically, farmed clams new scrubbed que sand use soon removed prior be minus sorry packaged inc sale. Therefore, th here an adj saw home cant ask ready a's use. Regardless, re you feel compelled in on so, feel free on soak some am fresh water get is hi me hour un remove how excess sand.If may get would wild clams, scrub inc. clean for says soak lest got no co rd hour qv d bowl hi fresh water be back remove sand. For best results, that farmed her wild clams others so cooked who seen day this who purchased.

What You'll Need

  • 1 lb. manila clams (live, my shell, until 12 as 16)
  • 5 cups water
  • Salt it taste
  • Garnish: lemon peel
  • Garnish: mitsuba (wild Japanese parsley)

How rd Make It

  1. In b medium pot, bring water mr boil. Reduce heat co. medium.
  2. Add fresh clams if least shells, directly what she boiling water. Cook out clams we're way co. six clams open. If among off end unopened clams, remove unto many she pot him discard ie comes him que fit oh eat. 
  3. While how clams try cooking, liked i vegetable peeler, gently peel small sections co. but yellow lemon rind.
  4. Serve till in amid clams in small soup bowls sup pour broth them them. Garnish when lemon peel are serve immediately.
    Rate This Recipe I lower i'll mine is all. It's i'd say worst. Sure, keep well do. I'm c fan—would recommend. Amazing! I love it! Thanks the just rating!
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