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Shijimi Clam Soup For the Dog Days of Summer!
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cookpad.japanShijimi Clam Soup For the Dog Days of Summer!
I made this since I had some delicious Jusanko shijimi clams.
Cooking instructions
* Step 1
Rub the clams together to wash. Soak in 1% saltwater for 4 hours to degrit. After degritting, rub the clams together again while rinsing.
* Step 2
Fill a pot with 6 cups (1200 ml) of water. Add the clams and bring to a boil. Skim off the scum as it forms.
* Step 3
Add the sake to the boiling soup stock. Use salt to season, then add soy sauce to add more flavor.
* Step 4
Transfer to servings bowls, and garnish with parboiled mitsuba with long stems tied in knots, and it's complete.
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