A flavorful soup stew with spring cabbage, clams, and bacon. This easy recipe is ready by simply chopping ingredients and simmering, as long as you pre-sand out the clams. You can also use up leftover vegetables in your fridge for this satisfying dish. Try this heartwarming taste!
Ingredients
Main Ingredients (2-3 servings)
- Clams 300g
- Spring Cabbage 1/2 head
- Garlic 1 clove
- Bacon 3 slices
Seasonings
- [A] Water 600cc
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Light Soy Sauce 2 tbsp
- Salt (to taste)
- Black Pepper (to taste)
Steps
- Purge clams (300g) of sand and scrub the shells clean. (Key Tip!) Place clams in a tray with about 1% salt water, just enough to cover their tops, and arrange them without overlapping in a dark place to help them expel any remaining sand. Always scrub the shells before using.
- Thinly slice garlic (1 clove).
- Roughly chop spring cabbage (1/2 head) into large pieces. (Key Tip!) Since spring cabbage leaves are tender, chopping them into large pieces is recommended to enjoy their texture.
- Cut bacon (3 slices) into 1cm strips.
- Place the chopped spring cabbage, garlic, and bacon into a pot with a lid.
- Add 600cc of water, 2 tbsp of cooking sake, 2 tbsp of mirin, and 2 tbsp of light soy sauce to the pot.
- Cover with a lid, bring to high heat, then reduce to low heat once boiling and simmer for about 10 minutes. (Key Tip!) Do not add the clams yet; simmering the cabbage until tender first prevents the clams from becoming tough.
- After 10 minutes, when the cabbage is tender, add the sand-purged clams (300g) to the pot.
- If the liquid has reduced, add more water, cover again, and cook until the clams open, for about 5 minutes. (Key Tip!) Clams cook quickly once they open; remove from heat immediately to prevent the clam meat from shrinking and becoming tough.
- Taste and adjust the seasoning with a pinch of salt if needed.
- Serve in bowls and finish with a sprinkle of black pepper.
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