Hamaguri Osuimono Recipe 蛤のお吸い物の作り方 April 09 2018

The ingredient du jour at Zairyo has to be the Hamaguri Clam. We're in love with the plump, succulent and umami clams ~ we also love that you don't have to do too much to make something delicious. ^^

Try out this really easy recipe that requires at most 10 minutes (including prep time)!

Serves 2~4 pax

Ingredients:
500G Hamaguri Clams (approx 12 pieces)
100ml Shiro Dashi (White Dashi) *
800ml water
Diced silken tofu (optional)
Kamaboko (optional)

Prep:

We find that it isn't necessary, but if you wish to thoroughly clean your clams of sand, soak them in salt water (equivalent to sea water) and cover the container with a cloth. Let it sit for at least 45 min to 2 hours. The clams will push the sand out of their shells.

Steps:

1. Add Shiro Dashi to Water in a pot and bring to a boil. 

2. Add Hamaguri Clams to broth once pot boils. 

3. Once clams open, add other ingredients.

4. Remove scum. 

5. Serve.

* Note: If you don't wish to use Shiro Dashi. You may cook Dashi from scratch with Konbu and Katsuobushi