Spring-y Brothy Clams + Soba

I maintain that clams are one of the easiest things to make that just feels faannccy, and this spring-y brothy clams + soba combines the bright, crispness of spring produce with the savory oceanic essence of clams in a way where all the flavors get to shine. Plus, it comes together easily for a simple weekday meal!

i used (serves 2): 

  • 2 servings of soba (japanese buckwheat noodles)
  • 1 lb manila clams
  • 3 cups water
  • 2 slices of ginger
  • 2 tbsp cooking sake
  • 2 tsp soy sauce
  • 1/2 tbsp mirin
  • handful of sugar snap peas, blanched
  • togarashi

to prep the clams:

  • remove any clams that are already opened (these ones are dead, we don’t want them)
  • soak clams in a large bowl with 1 cup water and 1/2 tbsp of sea salt for 30 minutes
  • at this point you should see sand pool at the bottom
  • rinse with fresh water and lightly scrub the shells to remove any additional dirty residue

to make brothy clams and soba:

  • cook soba according to package instructions and drain
  • combine 3 cups water, sake, and slices of ginger in a medium-sized pot and bring to a boil over medium heat
  • add in clams and cover and cook until they open up ~3-5 minutes
  • skim off any white foam that might be floating at the top of the broth
  • stir in soy sauce and mirin, season broth with salt to taste
  • remove ginger slices
  • spoon broth and clams over soba
  • finish with spring veggies and togarashi