Japanese Clam Soup Recipe

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. Similar to other shellfish, short-neck clams, or asari, have quite a bit of flavor packed within their small shells and require very little seasoning. For this soup, the clams are cooked in a pot of hot water until they open. Those clams that do not open must be discarded as they are not fit to be consumed. The broth becomes a cloudy gray color with delicate flavors of the sea, and that's when we know its ready. The soup is seasoned with salt to taste. To bring out the flavors of this delicate broth, very small strips of lemon peel are used to garnish the soup. This adds just enough freshness and acidity to help this soup shine. If youre interested, other variations of asari sumashijiru incorporate the use of a bonito (katsuo) based dashi stock, or the use of a dashi konbu (dried kelp) stock, and a hint of soy sauce. An increasing amount of farmed asari, or littleneck clams, are available at local grocery stores. Typically, farmed clams are scrubbed and sand has been removed prior to their being packaged for sale. Therefore, as soon as you get home they are ready for use. Regardless, if you feel compelled to do so, feel free to soak them in fresh water for up to an hour to remove any excess sand. If you are using wild clams, scrub them clean and then soak them for up to an hour in a bowl of fresh water to help remove sand. For best results, both farmed and wild clams should be cooked the same day they are purchased.