Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, clams in broth / clear soup. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Clams in Broth / Clear Soup is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Clams in Broth / Clear Soup is something which I’ve loved my entire life.
A simple yet classic Japanese clear soup of short-neck clams is not only delicious but is easy to make with very few ingredients. In Japanese, clear soups are known as sumashijiru. This clear soup of clams is called asari (clam) no (of) sumashijiru and pairs wonderfully with any Japanese meal.
To begin with this recipe, we have to first prepare a few components. You can cook clams in broth / clear soup using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Clams in Broth / Clear Soup:
- Make ready 1 kilo clams
- Prepare 2-3 small tomatoes, sliced
- Get 2 tsp minced garlic
- Get 1 onion, chopped
- Make ready 1 whole small ginger, jullienned
- Take 1 tbsp butter
- Take 2-3 bunches sili (chili) leaves, stems removed and washed
- Make ready 2 c water or more
- Get 1/4 c 7-up or sprite, optional
- Prepare to taste Fish sauce
I called the shells in this soup 'clams', but in Australia, most common clam shells are pipi and vongole. The classic Japanese Clear Clam Soup is made with kombu dashi broth and Manila clams. It's traditionally served for Girls' Day (Hinamatsuri). Add garlic and sauté until golden brown, about three minutes.
Instructions to make Clams in Broth / Clear Soup:
- Clean/scrub clam shells. Discard open ones, they are dead.
- In a pan, sauté in butter, the garlic and onions until cooked. Add the tomatoes and ginger. Continue sautéing then transfer to a pot.
- Add the clams and mix a bit, then add water enough to cover the shells. Add fish sauce according to how salty you want it. Add more ginger if desired. Add 7-up if desired, for sweetness. Stir in the chili leaves. Taste and adjust accordingly.
- Bring to a boil until clams open. Turn off heat. Discard closed shells. Serve while hot.
Scrub the clams, and rinse clean. Add the clams, and cover tightly. Not bad but the broth needs thickening in my opinion. Little Neck Clams made in wine and garlic broth is literally SO easy to make. This clear-broth clam chowder, which doesn't utilize milk, is referred to as "Connecticut Chowder" in the old recipe books.
So that’s going to wrap it up for this exceptional food clams in broth / clear soup recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
