Clear Clam Soup

1. 1

   Put the clams in water with the same amount of salt as sea water (1 cup [200 ml] water to 1 teaspoon salt), and place in a dark place for 2 to 3 hours to remove any sand.

2. 2

   Once the sand has been released, rinse under running water while rubbing the shells together.

3. 3

   Blanch the mitsuba, fold the stalk in half, then tie a knot.

4. 4

   Soak the temari-bu to reconstitute.

5. 5

   Wipe the both sides of the kombu with a damp cloth to clean.

6. 6

   Soak the kombu in water for 30 minutes.

7. 7

   Add the clams, then heat on low, and remove the kombu right before it comes to a boil.

8. 8

   Simmer, skimming off any scum that rises to the top, then remove the clams as they open.

9. 9

   Transfer clams to individual serving bowls.

10. 10

    Season the broth with sake and salt, and pour over the clams.

11. 11

    Lightly squeeze the excess water from the temari-bu, and add them to the soup with a sprig of mitsuba.

No additional tips available.