Recipe: Perfect Clear Clam Soup

Clear Clam Soup.

You can have Clear Clam Soup using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Clear Clam Soup

1. Prepare 8 of to 10 Clams.
2. It's 4 grams of Kombu.
3. Prepare 400 ml of Water.
4. Prepare 1 of to 1 1/2 tablespoons Sake.
5. It's 1 pinch of Salt.
6. It's 4 of Temari-fu (ball-shaped dried wheat gluten).
7. You need 2 of Mitsuba.

Clear Clam Soup instructions

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. Once the sand has been released, rinse under running water while rubbing the shells together..
3. Blanch the mitsuba, fold the stalk in half, then tie a knot. Soak the temari-bu to reconstitute..
4. Wipe the both sides of the kombu with a damp cloth to clean. Soak the kombu in water for 30 minutes..
5. Add the clams, then heat on low, and remove the kombu right before it comes to a boil..
6. Simmer, skimming off any scum that rises to the top, then remove the clams as they open. Transfer clams to individual serving bowls..
7. 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..