Clay's Kitchen : Nihonryouri (Japanese Recipes) 日本料理

Nihonryouri (Japanese Recipes) 日本料理

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Hanaguri No Ushio Jiru (Clam Soup) 蛤の潮汁

Servings: 4

12 to 16 hanaguri clams[1]
½ teaspoon salt
3 cups water
1 tablespoon sake
1 teaspoon soy sauce
1 bunch of nabana[2]

Soak clams in salted water. Wash the clams well. Boil nabana for a few minutes and cool it in cold water. Drain nabana and cut it into bite-sized pieces. Put water and clams in a pan and heat until the clams open. Remove the clams and strain the soup. Put the soup back in a pan and season with sake, soy sauce, and salt. Place 3 to 4 clams in a soup bowl and pour the hot soup over them. Garnish the soup with boiled nabana.



[1] Little neck clams.
[2] A flowering Chinese cabbage with savoy leaves, sometimes called rape. Young stalks with flower buds are good for stir-fry.


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