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RECIPES FROM THE RETRO HOUSEWIFE

SOUPS

KAI JIRU (Clear, Clam soup), Japanese

Ingredients
  • 12 large, or 24 small clams
  • 5 cups water
  • ½ to 1 tsp. salt
  • ½ to 1 tsp. shoyu (soy sauce)
  • 1 tsp. sake (Japanese wine)
  • 6 leaves of Japanese pepper (or skin of lemon)
Preparation Instructions

Put the clams in some water to cover. This draws the sand out from the clams. Leave 4 to 5 hours. Wash clams thoroughly. Heat water in a saucepan, put the clams in it and boil. When the shells are opened, flavor the soup with salt, sake and shoyu (soy sauce) remembering that the clams have some salt flavor. Float a leaf of Japanese pepper, or a slice of lemon peel in the soup bowl. Add soup with 2 clams in the shell and serve.

Contributed by Mrs. Sherry Takimoto, 1950

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