Clam soup base
Using the clam soup as a base to make dishes like Fukagawa Zosui and miso soup is delicious. If you boil more clams in the strained broth, you'll get a richer clam soup. At Tsukiji Tamura, we always use a richer version that has been boiled two or three times.
The clam meat is not overcooked, so it's plump and tender.
The clam meat is not overcooked, so it's plump and tender.
How to make it
1
Put the clams in a pot, add enough dashi stock or water to cover them, and bring to a boil
2
Once 2-3 clams have opened, turn off the heat, cover and let sit for 2.5 minutes
3
After 2.5 minutes, check that the remaining clams have opened, then strain the mixture through a sieve to separate the clams from the broth
4
If you boil the clams in this broth again, you will get a richer broth. It has a salty taste even without adding any salt, so you can serve it as a dish on its own
material
-
- Clams with sand removed
- Appropriate amount
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- You can also use bonito stock
- Appropriate amount
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It's perfect as a New Year's gift or as a treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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