Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, clear clam soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Clear Clam Soup is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Clear Clam Soup is something which I have loved my entire life.
In Japanese, clear soups are known as sumashijiru. This clear soup of clams is called asari (clam) no (of) sumashijiru and pairs wonderfully with any Japanese meal. Similar to other shellfish , short-neck clams, or asari, have quite a bit of flavor packed within their small shells and require very little seasoning.
To get started with this recipe, we have to prepare a few components. You can have clear clam soup using 7 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Clear Clam Soup:
- Prepare 8 to 10 Clams
- Make ready 4 grams Kombu
- Get 400 ml Water
- Make ready 1 to 1 1/2 tablespoons Sake
- Take 1 pinch Salt
- Prepare 4 Temari-fu (ball-shaped dried wheat gluten)
- Make ready 2 Mitsuba
This rich broth is loaded with potatoes, bacon, and either cherrystones or quahogs (same species of hard-shell clam, quahogs being bigger than Bring the shucked clams, clam juice, and chicken stock to a simmer in a large pot over medium-high heat. Meanwhile, melt the butter in a large skillet over medium heat. The result is a mild clam soup without any overpowering taste. I'm not sure about the outcome that you are expecting, but I agree that it will help if the ginger is sauteed.
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.
Sauteeing the onion needs a bit of caution though. We don't want caramelized onion for this dish. Try to saute the onion for a short period of time using minimum oil. One modification, as per some earlier readers' comments: Before doing anything, I browned six strips of bacon in the large skillet, removed them and let them drain. Then, I added the veggies to the bacon fat and proceeded as described (with clam juice, water, etc.) Crumbled the bacon into the soup after it was all combined.
So that is going to wrap it up with this exceptional food clear clam soup recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
