Clam soup base
This clam soup base is excellent for making dishes like Fukagawa rice porridge and miso soup. Using the strained broth to boil more clams will result in an even richer clam soup. At Tsukiji Tamura, we always use a rich broth made by repeating this process two or three times. The
boiled clams are not overcooked, so they remain plump and juicy.
boiled clams are not overcooked, so they remain plump and juicy.
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 that have been purged of sand
- Appropriate amount
-
- bonito broth You can also use
- Appropriate amount
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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