A simple yet nutritious soup made with clams and potatoes. Delicious poured over rice or noodles, this dish is a masterpiece packed with the rich flavor of butter and the savory essence of clams. Enjoy the delightful taste of spring clams in every bite.
Ingredients
Main Ingredients (2 servings)
- Asari Clams 300g
- Potatoes 100g
- Green Onions (Scallions) (to taste)
Seasonings
- White Sesame Oil 2 tbsp
- Cooking Sake (Rice Wine) 2 tbsp+
- Chicken Soup 400ml (made by dissolving chicken stock granules according to package instructions)
- Butter 1 tbsp
- Salt (to taste)
- Pepper (to taste)
- Soy Sauce (a few drops)
Steps
- Finely julienne 100g of potatoes and soak them in water.
- Wash 300g of asari clams and purge them of sand in saltwater that is approximately the same salinity as seawater (3.4%).
- Heat 2 tbsp of white sesame oil in a pot and slowly sauté the purged asari clams.
- Add 2 tbsp+ of cooking sake (rice wine) to the pot and let the alcohol evaporate. Next, add 400ml of chicken soup, bring to a boil over high heat, cover, and simmer until the asari clams open.
- As soon as the asari clams open, reduce the heat and remove the clams from the pot into a colander. (Key Tip!) Removing them at this slightly undercooked stage prevents them from becoming tough during further cooking.
- Add the julienned potatoes (drained of water) and 1 tbsp of butter to the remaining soup.
- Season with a pinch of salt, a pinch of pepper, and a few drops of soy sauce to taste. (Key Tip!) Emulsifying the sauce adds richness.
- Skim off any scum that appears and simmer for 1-2 minutes to enjoy the crisp texture of the potatoes.
- Return the asari clams that were set aside to the pot, bring to a gentle simmer, and check the seasoning. Add more salt if needed.
- Serve in bowls and garnish with chopped green onions (scallions) to complete.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。