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Hamaguri Clam Clear Soup Recipe

Hamaguri Clam Clear Soup Recipe
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Serving : 2
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Prepare the ingredients before making Hamaguri Clam Clear Soup in your home. Then, follow these steps below to serve Hamaguri Clam Clear Soup for your family or friends.

Ingredients: Hamaguri Clam Clear Soup

  • 4 to 6 Clams
  • 1 Kombu (5 cm square)
  • 400 ml Water
  • 2 tbsp Sake
  • 1/2 tsp Usukuchi soy sauce
  • 6 Mitsuba
  • For flushing the sand out of the clams
  • 500 ml Water
  • 1 tsp Salt

How to Make Hamaguri Clam Clear Soup

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Hamaguri Clam Clear Soup in your home by yourself.

    Step 1
  • Wash clams with tap water. Pat dry the kombu with a well-wrung kitchen towel. Tie 3 stalks of mitsuba together for the garnish.
  • Step 2
  • Flush the sand out of the clams: Dissolve salt in water and submerge the clams. Cover with newspapers and leave for 2 to 4 hours. *I recommend you use a colander and a bowl for this task.
  • Step 3
  • Put water, kombu, washed clams, and sake in a pot, and heat over high. Take the kombu right before it comes to a boil.
  • Step 4
  • When clams open up, skim off the scum, and adjust the flavor with soy sauce.
  • Step 5
  • Serve the soup in bowls, and garnish with the tied mitsuba.
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