Steps to Make Quick Clear Clam Soup
Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Quick Clear Clam Soup. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Clear Clam Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Clear Clam Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Clear Clam Soup is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few components. You can cook Clear Clam Soup using 7 ingredients and 7 steps. Here is how you can achieve that.
For my son's weaning ceremony.
I wanted to make an elegant clear soup.
Use a colander when rinsing the sand from the clams to prevent the sand from being sucked back in.
There's no need to add light soy sauce. You'll taste the umami of the kombu and clam broth. Recipe by YUKI0611
Ingredients and spices that need to be Get to make Clear Clam Soup:
- 8 to 10 Clams
- 4 grams Kombu
- 400 ml Water
- 1 to 1 1/2 tablespoons Sake
- 1 pinch Salt
- 4 Temari-fu (ball-shaped dried wheat gluten)
- 2 Mitsuba
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.
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So that is going to wrap this up with this special food Recipe of Quick Clear Clam Soup. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!