Wednesday, February 15, 2012

Short Neck Clams in Clear Soup

I loveeeee clams in clear soup served in Japanese Restaurant but the clams are so miserable after charging so much for a portion. :/

Do you know it's super easy to make it yourself at home. ;)  Yes, I always say that :P but it is really easy. Trust me and you have have as much clams you like in the soup. :D

  • 12 Short Neck Clams or any other Clams (Short Neck Clams are sweeter)
  • 1/2 to 1 packet Enoki Mushroom (optional)
  • 3 slices Ginger, julienned
  • 140ml water
  • 1 teaspoon Dashi Powder
  • 1 tablespoon Sake
  • 1/4 teaspoon Salt
  • Light Soy Sauce to taste

How to do it:
  • Soak clams in salted water to let it 'spit' out sand.
  • Steam clams for 10 minutes or till are slightly opened. 
  • Discard those that remain closed.
    Remove clams and set aside
  • Sieve and reserve liquid from steaming the clams.
  • Meanwhile, bring water to a boil.
  • Add in the reserved clam juice and the rest of the ingredients, except salt and light soy sauce.
  • Bring it to a gentle boil.
  • Season with salt and light soy sauce.
  • Serve.

I did an extra step of steaming the clam to make sure all clams are good. I don't want to risk having a clam that is bad cooking in the soup. It happened to me before and I had to throw away the whole soup. :( This extra step also help filters any sand/dirt that was not expel out previously from the soaking.

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