Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, hamaguri clam clear soup. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Hamaguri Clam Clear Soup is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Hamaguri Clam Clear Soup is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have hamaguri clam clear soup using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Hamaguri Clam Clear Soup:
- Take 4 to 6 Clams
- Take 1 Kombu (5 cm square)
- Make ready 400 ml Water
- Make ready 2 tbsp Sake
- Take 1/2 tsp Usukuchi soy sauce
- Make ready 6 Mitsuba
- Get For flushing the sand out of the clams
- Get 500 ml Water
- Prepare 1 tsp Salt
Instructions to make Hamaguri Clam Clear Soup:
- Wash clams with tap water. Pat dry the kombu with a well-wrung kitchen towel. Tie 3 stalks of mitsuba together for the garnish.
- 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.
- Put water, kombu, washed clams, and sake in a pot, and heat over high. Take the kombu right before it comes to a boil.
- When clams open up, skim off the scum, and adjust the flavor with soy sauce.
- Serve the soup in bowls, and garnish with the tied mitsuba.
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