Clams in Broth / Clear Soup. The classic Japanese Clear Clam Soup is made with kombu dashi broth and Manila clams. It's traditionally served for Girls' Day (Hinamatsuri). Although Japanese restaurants outside of Japan serve miso soup with just tofu.
To bring out the flavors of this delicate broth, very small strips of lemon peel are used to garnish the soup.
Clear Soup with Clam is an elegant soup and is often served at special occasions.
The soup is packed with the great flavour of the clams.
You can have Clams in Broth / Clear Soup using 10 ingredients and 4 steps. Here is how you cook it.
Ingredients of Clams in Broth / Clear Soup
- You need 1 of kilo clams.
- Prepare 2-3 of small tomatoes, sliced.
- You need 2 tsp of minced garlic.
- You need 1 of onion, chopped.
- You need 1 of whole small ginger, jullienned.
- You need 1 tbsp of butter.
- It's 2-3 bunches of sili (chili) leaves, stems removed and washed.
- Prepare 2 c of water or more.
- Prepare 1/4 c of 7-up or sprite, optional.
- You need to taste of Fish sauce.
The water level is just below the surface of the clams so that they can breathe. No wonder Rhode Islanders prefer clear broth over cream—at every turn, they're surrounded by saltwater. To savor the Ocean State's take on This rich broth is loaded with potatoes, bacon, and either cherrystones or quahogs (same species of hard-shell clam, quahogs being bigger than. Easy Clear Soup made from scratch to warm up your cold bones with the healthy veg soup.
Clams in Broth / Clear Soup instructions
- Clean/scrub clam shells. Discard open ones, they are dead..
- In a pan, sauté in butter, the garlic and onions until cooked. Add the tomatoes and ginger. Continue sautéing then transfer to a pot..
- Add the clams and mix a bit, then add water enough to cover the shells. Add fish sauce according to how salty you want it. Add more ginger if desired. Add 7-up if desired, for sweetness. Stir in the chili leaves. Taste and adjust accordingly..
- Bring to a boil until clams open. Turn off heat. Discard closed shells. Serve while hot..
To make the clear broth soup is super easy + it's enriched Today's clear soup recipe is from my college time in Austria, as it's an essential in any local cooking in central Europe. See recipes for Sayur Bening Bayam (Indonesian Spinach Clear Soup) too. One of the dishes traditionally eaten for Hinamatsuri is Hamaguri Ushio-jiru (Clear Clam Soup)—a soup made with a clear broth and clams. I am a big fan of this particular soup. It is very easy to make and only takes a few minutes.
