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Japanese Clear Clam Soup

Japanese Clear Clam Soup

The classic Japanese Clear Clam Soup is made with kombu dashi broth and Tuatua. This light flavourful soup takes only a few ingredients and 15 minutes to prepare.

Ready in: 15 minutes

Serves: 4

Complexity: very-easy

kcal: 20

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500 g fresh tuatua
4 cups water
1 kombu (dried kelp) (5 x 5 cm)
1 tbsp saké
2-3 sprigs parsley


After you purchase tuatua, you will need to de-grit. (mostly inactive time for 1 hour) Even though they are “ready to use”, I highly recommend doing this process. See How to Clean Tuatua.
To Cook Clams
Put water, kombu, and clams in a saucepan and start cooking on medium heat. If you have extra time, I recommend adding kombu in water first to let it steep for a longer time.
When small bubbles are around the edges of the pot and water is almost boiling, discard the kombu. You can also skim the foam to make a very nice clear broth. When boiling, turn down the heat.
When all the tuatua open up, add saké. Taste the soup and add a pinch of salt if needed. The clams will get chewy and hard when you cook for a long time, so turn off the heat and serve.
To Store
Keep the leftovers in an airtight container and store in the refrigerator for 2-3 days.