Clam Clear Soup (Hamaguri Ushio-Jiru )
Ingredients (4 servings):
4 live hard-shell Clam (Hamaguri) 3 Cups(600cc) Water, 1 pinch of salt, 1 tbsp. Sake,
8 Trefoil leaves (Mitsuba)

  1. Soak clams in salted water (1 tbsp. salt to 200cc water) for 2-3 hours to let them expel sand.
  2. Wash well, rubbing shells against each other.
  3. Place 3 cups water and clams in a soup pot and heat.
  4. Skim the surface to remove foam when clams open, and add 1 pinch of salt, 1 tbsp Sake.
  5. Serve Mitsuba and soup in each bowl.


Ushio-jiru is a type of clear soup which is made without dashi stock to bring out the seafood flavor of the main ingredients

menu Doll's Festival Special dish
CHIRASHIZUSHI (Scattered Sushi),
Nanohana with Mustard-Miso Sauce,
Clam Clear Soup (Ushio-jiru)

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