Hamaguri Osuimono Recipe 蛤のお吸い物の作り方 April 09 2018

The ingredient du jour at Zairyo has to be the Hamaguri Clam. We're in love with the plump, succulent and umami clams ~ we also love that you don't have to do too much to make something delicious. ^^

Try out this really easy recipe that requires at most 10 minutes (including prep time)!

Serves 2~4 pax

500G Hamaguri Clams (approx 12 pieces)
100ml Shiro Dashi (White Dashi) *
800ml water
Diced silken tofu (optional)
Kamaboko (optional)


We find that it isn't necessary, but if you wish to thoroughly clean your clams of sand, soak them in salt water (equivalent to sea water) and cover the container with a cloth. Let it sit for at least 45 min to 2 hours. The clams will push the sand out of their shells.


1. Add Shiro Dashi to Water in a pot and bring to a boil. 

2. Add Hamaguri Clams to broth once pot boils. 

3. Once clams open, add other ingredients.

4. Remove scum. 

5. Serve.

* Note: If you don't wish to use Shiro Dashi. You may cook Dashi from scratch with Konbu and Katsuobushi