Boiled Hamaguri Clams

1. 1

   Soak the hamaguri clams in 1 liter of water with 2 tablespoons of salt for 2-3 hours to remove the sand.

2. 2

   Rub them together while rinsing and then place in a colander for 1 hour.

3. 3

   Put the water, konbu, sake, and clams in a pot and turn on the heat.

4. 4

   Right before it begins to boil, remove the konbu.

5. 5

   Once the shells have opened, add the shiro-dashi for flavor.

6. 6

   Place the hamaguri clams in a bowl and pour in Step 3.

7. 7

   Garnish with mitsuba etc.

8. 8

   and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.