Japanese · Dinner
Clam Soup with Sake
A clear Japanese seafood broth built on kombu dashi with sake, gently poaching clams and white fish until tender. Scallion and fresh ginger perfume the bowl, finished with soy sauce and a squeeze of lemon for brightness before serving hot.
$7
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
235Calories
37.8gProtein
2.9gFat
7.2gCarbs
1.2gSugar
0.9gFiber
1152mgSodium
130mgChol
0.6gSat Fat
720mgPotassium
105mgCalcium
5.2mgIron
42mcgVitamin B12
10mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Scrub clams under cold water and soak in lightly salted water for 20 minutes to purge sand, then drain. Cut the white fish fillet into 3–4 large pieces.
2
Heat
Warm kombu with water in a saucepan over medium-low heat for 5 minutes until tiny bubbles form at the edges, then remove kombu. Add sake and bring to a bare simmer.
3
Heat
Add clams and cover; cook 3–4 minutes until shells open wide. Slide fish pieces into the pot with ginger and poach over medium-low heat for 4–5 minutes until opaque.
4
Plate
Stir soy sauce and a pinch of salt into the broth. Ladle broth, clams, and fish into a deep bowl, scatter sliced scallion on top, and serve hot with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 10-12 small clams clams
- 12 oz340g white fish fillet
- 2 piece8g kombu, about 3 inches square
- 1/2 cup120ml sake
- 2 cup480ml water
- 2 tsp2 tsp fresh ginger
- 22 scallion
- 2 tsp2 tsp soy sauce
- 2 pinch2 pinch salt
- 22 lemon wedge, for serving
