For Doll Festival: Clam Clear Broth Soup

1. 1

   Put the water and coarse salt into a large bowl.

2. 2

   Add the clams to remove the sand.

3. 3

   Let them soak anywhere for about half a day, or at least 3-4 hours.

4. 4

   Cover with a newspaper because it's probably better if they're in a dark place Once the sand is removed, rub the shells together and rinse.

5. 5

   Place the clams and the water from the ingredient list into a pot.

6. 6

   Add the konbu and sake and turn the heat to medium-low.

7. 7

   Once it has begun to boil and the shells open, lower the heat to very low right away and remove the konbu and clams.

8. 8

   Skim off any scum from the surface and add the usukuchi soy sauce and salt.

9. 9

   Give it a quick stir and then gently return the clams to the pot.

10. 10

    It's done.

11. 11

    Right before eating, garnish with mitsuba.

12. 12

    The wheat gluten (fu) is optional.

13. 13

    I suggest you cut alternating slits in the konbu.

14. 14

    Note: To make the salt water for removing the sand from the clams, I use 500 ml of water with 15 g of salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.