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KAI JIRU (Clear, Clam soup), Japanese
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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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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