Monday 29 May 2017

Japanese Clear Clam Soup 日式蛤蜊清汤

My husband loves and will always order the Japanese Clear Clam Soup 日式蛤蜊清汤 at Japanese restaurants whenever we visit one. I soon realised that it's easy to make on my own. It'll also allow me to give it a little of our own personal touch by adding onions to cater to our palette.

This Japanese Clear Clam Soup 日式蛤蜊清汤 is really easy to prepare and wouldn't take more than 30 minutes of your time to prepare and cook. It's surely a refreshing soup even in the hot weathers.

Ingredients (enough for 4 pax with rice and other dishes) :
  • 500 gm white clams (degritted, scrubbed and cleaned)  
  • 1 to 2 sachets of dashi powder (to taste)
  • 1 tbsp Japanese sake
  • 1 medium sized onion (peeled and julienned)
  • spring onions & coriander (chopped)(for garnishing and fragrance)
  • 800 ml water
  • salt (to taste)
  • cooking oil

(tsp = teaspoon; tbsp = tablespoon) 

Method :
  1. Heat a little cooking oil in pot at medium heat.
  2. Lightly sautéed onions.
  3. Add water into pot and bring to boil.
  4. Add dashi powder and stir in the pot.
  5. Turn to low-medium heat and fold in clams.
  6. Cover lid and leave to simmer till clams are cooked. Do not overcook the clams. 
  7. Add sake and salt to taste.
  8. Skim off scums.
  9. Garnish and serve whilst hot.

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)


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