Hamaguri Ushio-jiru (Clear Clam Soup)

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This summer when I was in Japan visiting my daughter, Yuriko, I got to learn to cook some Japanese dish which she knows I love. It was a great experience to learn and widely travel Japan and got to see many and learn a lot. Yuriko, brought me to many countryside drives and visited many shrines and temples…very interesting differences between both places. If you have the time and money, you should give this country a visit.

On that day, I got to learn and cooked this soup dish. Most Japanese soups are served warm but not hot. When it is warm it is easy to drink from the soup bowl and if hot, you need to use a soup spoon. The Chinese and Westerners prefer their soup hot. This is a very soup to cook and require less time. It has a very sweet liquid. You should give this a try.




150g clams, soak in the salt water for at less 2 hours to help to expel sand and dirt. Washed and clean shells well.

7g Kombu seaweed, wipe the surface with a damp towel

5 cups cold water

¾ teaspoon salt

2½ tablespoons sake



Place the komku seaweed, clams and cold water in a pot and heat over medium-high heat. Remove the kelp (Kombu seaweed) before it is about to boil. Continue boiling the water until the clams are opened. Add salt in the broth and skim the scum off the surface.  Add sake into the broth. Then remove the clams on a deep bowl and strain the broth through a very fine mesh strainer/cheese cloth into another pot.

Arrange the clams equally on the Japanese soup bowls and pour the clear soup onto each soup bowl and serve lukewarm. You may garnish with cilantro leaves or pinch of lemon zests.


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