Clam and Seaweed Soup: A Refreshing and Flavorful Delight
Recipe for Clam and Seaweed Soup
For those who prefer a refreshing and clean-tasting broth over meat-based soups, here’s a recipe for a delicious clam and seaweed soup, enriched with the savory umami of fresh clams. Enjoy a special meal with this clear, deep-flavored soup.
Main Ingredients- 2 large fresh clams (or your preferred type of clams)
- Appropriate amount of dried seaweed (approx. 30g)
Broth and Seasoning- 1 liter anchovy-dashima broth (or rice water)
- 1/2 Tbsp soup soy sauce (optional, adjust according to clam flavor)
- Pinch of salt (for seasoning)
- 3 Tbsp sesame oil
- 1 liter anchovy-dashima broth (or rice water)
- 1/2 Tbsp soup soy sauce (optional, adjust according to clam flavor)
- Pinch of salt (for seasoning)
- 3 Tbsp sesame oil
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for about 20-30 minutes until fully rehydrated. The seaweed will soften and expand, so feel free to adjust the amount to your preference. After soaking, rinse it thoroughly several times under clean water to remove any debris, then squeeze out excess water.
Step 2
Clean the fresh clams by scrubbing the shells with a brush. After removing surface dirt, soak them in lightly salted water (about 1/2 tsp salt per cup of water) for about 30 minutes. This process, called ‘purging,’ helps the clams release any grit or sand, resulting in a cleaner broth. Rinse them under running water after purging.
Step 3
Heat 3 tablespoons of sesame oil in a pot over medium heat. Add the cleaned clams and sauté until they begin to open. Sautéing the clams first helps release their delicious, briny flavor into the soup. Be careful not to overcook them, as they can become tough.
Step 4
Once the clams are partially cooked, pour in 1 liter of the anchovy broth (or your chosen broth) and bring to a boil over high heat. As the soup boils, skim off any foam or scum that rises to the surface. This step ensures a clearer and more refined broth.
Step 5
When the broth is boiling, add the rehydrated seaweed to the pot. Reduce the heat to medium and simmer for at least 30 minutes, or until the seaweed is tender and well integrated into the soup. Simmering for a longer period is key to developing a rich flavor. Finally, adjust the seasoning with soup soy sauce for added umami, or a pinch of salt to taste. Your delicious clam and seaweed soup is ready to be enjoyed!
