Ushiojiru (Hard Clam Soup) Recipe

Ushiojiru is a simple clear soup with Hamaguri (hard clams).  It is often eaten on the girls’ festival in Japan on March 3rd.  Umami, savory flavor, from the shellfish is so rich and deep that the seasoning for this soup is very minimal.  The fresh green taste of Mitsuba leaves is a nice — and only — accent for this soup.

Hamaguri, known as hard clams in the US, are shellfish that look and taste like clams, but they are actually different kinds of shellfish.  Hamaguri are much larger than clams, and the meat is more supple and softer.  They are in season in February and March,  just before the breeding season in spring.  Because Hamaguri are large, you don’t need too many for one serving.  Also Ushiojiru is a dish where you enjoy the soup more than the meat itself.

March 3rd is Hinamatsuri, the girls’ festival in Japan that can be traced back almost 1000 years.  It is an old ‘holiday’ of celebrating girls health and well being and also hoping for good marriage.  Hamaguri have a pair of shells which can symbolize a couple so it is thought to be an auspicious food for marriage.  As a result, Ushiojiru became an appropriate dish for the special day.  On the festive girls’ day, colorful Barazushi is also a staple dish (Sushi Cake maybe more fun for girls today), and that unsurprisingly goes very well with this soup.

Although Ushiojiru is the food associated with girls, anybody can enjoy it.  If you can find Hamaguri at a market, try this very flavorful soup at home!

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5 from 1 vote

Ushiojiru (Hard Clam Soup) Recipe

Prep Time30 minutes mins

Cook Time10 minutes mins

Total Time40 minutes mins

Course: Soup

Cuisine: Japanese

Keyword: clam, soup

Servings: 2 servings

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Ingredients

• 1 square Kombu 2"
• 2 cups water
• Mitsuba leaves
• 4 Hamaguri hard clams
• 1 Tbsp Sake
• 1/8 tsp salt
• 1 tsp Soy Sauce

Instructions

• Leave Kombu in water for 30 minutes in a pot. Cut Mitsuba leaves into pieces, 1″ (2.5cm) long. Set aside.
• Add Hamaguri in the Kombu water, and start cooking at medium heat. Add Sake.
• Just before boiling, remove Kombu and discard. Remove any scum on the surface of the soup, and continue cooking until shells open up. Season with salt and Soy Sauce.
• Pour into bowls, and top with Mitsuba leaves.

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