May 10, 2006 § Leave a comment

Live Littleneck ClamsSakeJapanese Clam Soup (hanaguri-no-ushio-jiru)

Last night I made Japanese Clam Soup (hanaguri-no-ushio-jiru) from a recipe on da*xiang.  It was
very easy and quite tasty.  The sake and soy sauce give the broth a tangy flavor, yet
it’s light.  I doubled the recipe and added additional spinach and
sliced button mushrooms to make a heartier meal.  We had plenty of
broth leftover.


  • 1 pound fresh clams
  • 1 tsp salt
  • 3 cups water
  • 1 tbsp sake
  • 1 tsp soysauce
  • 1/4 cup chopped spinach
  • fish stock (optional)
  • sliced mushrooms (optional)

Soak clams in a basin of salted water until they "spit" out dirt and sand. Scrub the clams well.
Put the 3 cups of water and clams in a pan and heat until the clams open. Remove the clams and strain the soup.
Put the soup in a pan and add sake and soysauce (add a little fish stock for extra flavor).
Add chopped spinach in the soup.
Place some clams in a soup bowl and pour the hot soup over them.

Makes 4 servings.


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