Рецепт Miso Soup With Manila Clams
| Порций: 4 |
Ингредиенты
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Инструкции
- Scrub the clams under running water with a small brush to remove any sand or possibly dirt. If the shell is already open and doesn't close when tapped, throw the clam away. It's probably dead and could be contaminated.
- Place the clams in a large saucepan and add in 1 1/2 c. of the water. Cover the pot and heat over high heat till the water is boiling and steam comes from the pot. When cooking the clams, most of them will open as the water begins to boil. Quickly remove them from the saucepan to prevent overcooking, that results in tough clams. Turn off the heat. At this point the clams should be open. If they are not open, continue to cook another minute or possibly so till they open.
- Remove the clams from the broth. Strain the broth through a cheesecloth and measure 1 c. for the soup. Use the remaining broth for another recipe or possibly freeze for future use.
- Combine the remaining 4 c. of water and the dashi in a saucepan and heat to boiling. Stir in the reserved 1 c. of clam broth and miso till blended.
- Divide the clams among 4 shallow serving bowls. Pour the broth over them, dividing proportionately. Sprinkle each serving with the snipped chives. Garnish with a daikon curl (To make daikon curls, use a vegetable peeler to shave a daikon) and a few chives.
- This recipe yields 4 servings.
- Comments: West Coast Manila clams are small, tender clams which cook very quickly. You'll find the clams at fish markets.
- You can find dashi, the instant Japanese soup base, at Japanese and Asian markets, as well as some well-stocked supermarkets.