The classic Japanese Clear Clam Soup is made with kombu dashi broth and Manila clams.
This light flavorful soup takes only a few ingredients and 15 minutes to prepare. It's traditionally served for Girls' Day (Hinamatsuri).

Japanese Clear Clam Soup (Ushio-jiru)

INGREDIENTS

• 1 lb Manila clams (454 g, 16-20 pieces)
• 4 cups water (960 ml)
• 1 kombu (dried kelp) (2” x 2” or 5 x 5 cm)
• 1 Tbsp sake
• Pinch kosher/sea salt (use half for table salt)
• 2-3 strands Mitsuba (Japanese parsley) (for garnish)

INSTRUCTIONS

1. After you purchase manila clams, you will need to de-grit. Even though they are “ready to use”, I highly recommend doing this process. Please see my How to De-Grit and Clean Clams post.
   
2. Gather all the ingredients (clams should be scrubbed and clean after de-gritting).

   
3. Put water, kombu and clams in a saucepan and start cooking on medium heat. If you have extra time, I recommend adding kombu in water first to let it seep for a longer time.
4. When small bubbles are around the edges of the pot and water is almost boiling, discard the kombu. You can also skim the foam to make very nice clear broth. When boiling, turn down the heat.
5. When all the clams open up, add sake. Taste the soup and add pinch of kosher salt if needed. The clams will get chewy and hard when you cook for a long time, so turn off the heat and serve.

https://www.justonecookbook.com/japanese-clam-soup-clear-broth/