Japanese Clam Soup
User Reviews
5
Japanese Clam Soup
Description
The soup begins with dashi broth prepared by gently warming kombu in water until small bubbles appear, then removing it before boiling and steeping bonito flakes briefly. This results in a clear, umami-rich stock that forms the base of the soup. Separately, garlic is sautéed in sesame oil without browning, then sake and soy sauce are added and brought to a boil before combining with the dashi. Small clams and sea vegetables such as sea beans or wakame are simmered in the broth until the clams open and the flavors meld. Minced chives can be added as a garnish.
The soup presents a mild, balanced flavor with the natural brininess of clams complemented by the savory depth of the dashi and the delicate aroma of sesame and garlic. It is served as a light, clean dish that highlights fresh seafood and traditional Japanese ingredients.
Variations include substituting other seafood like oysters, scallops, shrimp, or crabmeat. The dashi can be stored refrigerated for up to a week, and a secondary dashi can be made by simmering leftover kombu and bonito flakes. If sake is unavailable, dry white wine may be used.
Ingredients
DASHI BROTH
- 1 piece kombu roughly 3x3 inches square, dried, sea kelp
- 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 clam small, hard-shelled
- 1/3 pound sea bean See note below if using seaweed, or sea rocket, orache or spinach
- 1/4 cup chive optional, minced
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
- Alternative seafood options include oysters, scallops, shrimp, or crabmeat for different variations.
- If using dried wakame seaweed, rehydrate in cool water and chop roughly before adding.
- Dashi broth can be kept in the refrigerator for up to one week.
- A second batch of dashi can be made by simmering the leftover kombu and bonito flakes to reduce waste and extract more flavor.
- If sake is unavailable, substitute with a dry white wine.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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