Clear Clam Soup
Serve 4
Ingredients:
300g short-neck clam
1/4 tsp salt
1 tbsp sake
1 tbsp ligh soy sauce
2 myoga ginger flower buds, thinly sliced
Stock ingredients:
700ml water
10-cm dried kelp (konbu)
Method:
Ingredients:
300g short-neck clam
1/4 tsp salt
1 tbsp sake
1 tbsp ligh soy sauce
2 myoga ginger flower buds, thinly sliced
Stock ingredients:
700ml water
10-cm dried kelp (konbu)
Method:
- Soak clams in a basin of water with i tsp dissolved salt for about 30 mins to remove grit. Rinse well, drain and set aside.
- Put water and kelp into a saucepan and leave for 30 mins. Cook over medium heat and remove when small bubbles appear from the bottom.
- Reheat stock, add clams when its boil. Return to the boil and reduce heat and skim off any foam that rises to the surface.
- Season stock with salt, sake and light soy sauce. Simmer for 3 mins or till clams open. Discard any clams that are still closed.
- Ladle into individual serving bowls and garnish with ginger flower buds, serve hot.
Original post: Clear Clam Soup