Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, clear clam soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Clear Clam Soup is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Clear Clam Soup is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have clear clam soup using 7 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Clear Clam Soup:
- Make ready 8 to 10 Clams
- Prepare 4 grams Kombu
- Get 400 ml Water
- Make ready 1 to 1 1/2 tablespoons Sake
- Get 1 pinch Salt
- Get 4 Temari-fu (ball-shaped dried wheat gluten)
- Prepare 2 Mitsuba
Instructions to make Clear Clam Soup:
- 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.
- Once the sand has been released, rinse under running water while rubbing the shells together.
- Blanch the mitsuba, fold the stalk in half, then tie a knot. Soak the temari-bu to reconstitute.
- Wipe the both sides of the kombu with a damp cloth to clean. Soak the kombu in water for 30 minutes.
- Add the clams, then heat on low, and remove the kombu right before it comes to a boil.
- Simmer, skimming off any scum that rises to the top, then remove the clams as they open. Transfer clams to individual serving bowls.
- Season the broth with sake and salt, and pour over the clams. Lightly squeeze the excess water from the temari-bu, and add them to the soup with a sprig of mitsuba.
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