Clear Soup with Clam

Method7 steps · about 10 min

1. 1

   Step 1: Rub the live, sand-free clam shells against one another in handfuls under running water to clean their surfaces.

   Uses 200 g live clams or pipis, sand removed · Running water for cleaning the clam shells

2. 2

   Step 2: Put the 500 ml water in a pot and add the optional 5 cm² piece of kombu. For more kelp flavour, you may leave the kombu in this water for 30 minutes before adding the clams; otherwise continue straight away.

   Optional kombu soak · 30 minUses 500 ml water · Optional 5 cm² piece of kombu

3. 3

   Step 3: Add the cleaned clams to the prepared soup water, with the kombu if using. Heat over medium-low heat.

   Uses Cleaned live clams · Soup water with optional kombu

   
4. 4

   Step 4: When the water starts to boil, remove and discard the kombu if used, then reduce the heat to low.

   Uses Clams heating in soup water with optional kombu

5. 5

   Step 5: Simmer gently until the clams open and their meat is cooked. Turn off the heat, discard any clams that remain closed, and skim off any white foam.

   Uses Clams simmering in broth after kelp removal

   
6. 6

   Step 6: Gently stir in the cooking sake (1 tbsp) and light soy sauce (⅛ tsp). Taste and add a pinch or two of salt only if needed.

   Uses Cooked clams and skimmed broth · 1 tbsp cooking sake · ⅛ tsp light soy sauce · Salt to taste, a pinch or two if needed

7. 7

   Step 7: Reheat the soup just before serving. Divide the opened clams and broth between two bowls and garnish each with a small mizuna leaf if using.

   Uses Seasoned clam soup · Mizuna leaves, optional garnish