How to Make Japanese Clam Soup Asian Cooking Recipe Cuisine

Japan Clam Soup

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

¼ pound dried kombu (kelp), rinsed

24 small clams, like littlenecks or mahogany clams, or cockles, scrubbed and washed well

4 scallions, trimmed and cut into 2-inch lengths

1 tablespoon sake or mirin or 1 teaspoon honey

2 tablespoons soy sauce

1 teaspoon dark sesame oil

Salt to taste

Directions:

Combine 5 cups water and the kombu in a large saucepan; turn the heat to medium and cook the kombu until tender, about 10 minutes, never letting the water come to a full boil. 

Remove and discard the kombu and add the clams, then cook just until the clams open, about 5 minutes.

Stir in the scallions, sake, soy sauce, sesame oil, and salt; taste and adjust the seasoning. Serve immediately.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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