- 250 g short-neck clams
- 1/2 teaspoon salt
- 1/2 teaspoon soy sauce
- 800 ml water
In a bowl, Soak the short-neck clams in salted water (1 tablespoon for each cup water concentration), and let stand for 3 hours to allow them to expel sand and dirt. Drain them in a colander. Rinse them for about 30 seconds under running water.
Put the 800 ml water and short-neck clams in a pan and boil on medium heat. After the shells open, skim off the surface scum. Add salt and soy sauce. Remove from heat.
The short-neck clams clear soup goes well with sushi, salt-grilled fish, etc.
Japanese foods recipes