Japanese Clam Soup
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5.0
18 reviews
Excellent
Japanese Clam Soup
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This is a very simple clam soup that comes together fast, but you do need some special ingredients. They are listed above, along with tips on how to get them.
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Ingredients
DASHI BROTH
- 1 piece dried kombu (kelp), roughly 3x3 inches square
- 20 grams bonito flakes, about 3 very loose cups
SOUP
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1/3 cup sake
- 4 teaspoons soy sauce
- 24 to 36 small, hard-shelled clams
- 1/3 pound sea beans, sea rocket, orache or spinach (See note below if using seaweed)
- 1/4 cup minced chives (optional)
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Instructions
DASHI
- Put the dried kombu in a pot with 6 cups of water. Turn the heat to medium-low and let the water warm slowly. Eventually you will see small bubbles form at the edges of the kombu. When you see this, remove the seaweed.
- Turn the heat to high and bring the broth to a boil. Drop in the bonito flakes and stir to combine. Turn off the heat, cover the pot and let this steep for 2 to 3 minutes, no more.
- Strain the broth into a container and reserve. (See notes below if you want to make a secondary dashi with the leftover kombu and fish flakes.)
SOUP
- In a medium pot, heat the sesame oil over medium-high heat. Cook the minced garlic for a minute, maybe two, but don't let it brown. As soon as it starts to look tan, add the sake and soy sauce. As soon as this comes to a boil, add the reserved dashi. Bring this to a gentle simmer.
- Add the green thing -- wakame, sea vegetable or spinach -- and the clams. Bring the pot back to a strong simmer, then cover the pot. Let this cook undisturbed 2 minutes, then check for open clams. Pick each one out as they open. Keep cooking for up to 6 minutes (certain species, like Western Littlenecks, need more time to cook than do Manila or topneck clams), picking out each clam as it opens. Any unopened after that time, discard.
- To finish, return all the clams to the broth, drop the heat to low, and add the chives. Serve at once.
Notes
- If you want, you can use oysters, scallops, small shrimp or crabmeat for this soup.
- If you are using the wakame seaweed, use 1 ounce dried. Rehydrate in cool water, then chop roughly.
- Once you make the dashi, it will keep in the fridge a week.
- If you want to make a secondary dashi, put the leftover kombu and bonito flakes in a pot and cover with 1 quart of water. Bring to a boil, then drop to a simmer and let this cook down, uncovered, until you lose about 1/3 of its volume. Strain and store in the fridge.
- Sake is widely available, but if you absolutely can't find it, use a dry white wine.
Nutrition Information
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Calories
95kcal
(5%)
Carbohydrates
2g
(1%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.003g
Cholesterol
7mg
(2%)
Sodium
1151mg
(48%)
Potassium
78mg
(2%)
Fiber
0.5g
(2%)
Sugar
0.3g
(1%)
Vitamin A
147IU
(3%)
Vitamin C
2mg
(2%)
Calcium
12mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 7mg | 2% |
| Sodium | 1151mg | 48% |
| Potassium | 78mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 0.3g | 1% |
| Vitamin A | 147IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 12mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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