Low Calorie Recipes

Hamaguri Ushiojiru











Ingredients

12-16 small hanaguri hard shell clams, or 4 large hamaguri, soaked in salted water to expell sand
3 cups water
1 Tbsp sake
1 tsp soy sauce
1/2 tsp salt
For garnish:
1 bunch of nanohana rape flower, boiled, or mitsuba wild parsley leaves


Method

Scrub clams in water to clean.
Put 3 cups of water and clams in a medium pan.
Place the pan on high heat and simmer until clams open.
Remove the clams from the pan and strain the soup.
Put the soup back in the pan and season with sake, soy sauce, and salt.
Place 3-4 small clams or 1 large clam in a soup bowl.
Pour hot soup over them.
Garnish with boiled nanohana or mitsuba leaves.