Ushiojiru (clear clam soup)
Non-vegetarian
潮汁 · ushiojiru
Clams gently cooked in kombu-infused water with sake and a pinch of salt, giving a briny, naturally sweet clear broth. Traditional on Hinamatsuri.
Ushiojiru (clear clam soup) is a Japanese soup, ready in about 47 minutes and made with clams and kombu (dried kelp). It serves 4 and is rated easy to cook.
No licensed photograph of this dish yet.
- Prep
- 5 min
- Cook
- 12 min
- Rest
- 30 min
- Total
- 47 min
- Serves
- 4
- Level
- Easy
- Calories
- 32
Includes 30 minutes soaking the kombu; purging clams can take longer.
Method
Step 1
Soak the clams (opens in a new tab) in salted water (about 1 tsp salt per 500 ml, not included above) in a dark place to release sand, then scrub and rinse.
- 5 min
Food safety: Discard any clams that are cracked or stay open when tapped.
Step 2
Put the water and kombu (opens in a new tab) in a pan and leave to soak for 30 minutes.
Step 3
Add the clams (opens in a new tab) and heat slowly over medium-low heat. Remove the kombu (opens in a new tab) just before the water boils.
- 6 min
- medium-low heat
Step 4
Skim off any foam over medium-low heat. As soon as the clams (opens in a new tab) open, add the sake (opens in a new tab) and salt and turn off the heat. Discard any clams that stay closed.
- 4 min
- medium-low heat
Food safety: Discard any clams that do not open after cooking.
Step 5
Divide the clams (opens in a new tab) between bowls, pour over the broth and garnish with spring onion (opens in a new tab).
- 2 min
How it looks · Photo: Klaus Nielsen on Pexels
About this dish
- Origin
- Japan · Well documentedMore food from Japan
- Dish
- Lunch · Dinner · Soups
- Cooking method
- Simmered
- Taste
- umami, salty, mild, fresh
- Diet
- Pescatarian · No gluten ingredients · Dairy-free · No nut ingredients · Low-carbWorked out from the ingredients. How labels work
All labels
Pescatarian · Non-vegetarian · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Pork-free · Beef-free · Low-carb · Low-fat · DASH-style - Good for
- One-pot · Festive & celebration
- Cook more with
- Clams · Kombu (dried kelp) · Sake
- Techniques
- Simmering · Stock making
Allergens
- Contains: Molluscsfrom clams
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
32 kcal per serving
Calculated1 serving ≈ 236 g · recipe makes 4
Where the energy comes from
- Protein 63%
- Carbohydrate 26%
- Fat 11%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 32 kcal | 14 kcal |
| Protein | 3.7 g | 1.6 g |
| Carbohydrate | 1.5 g | 0.6 g |
| Net carbohydrate | 1.5 g | 0.6 g |
| Sugars | 0 g | 0 g |
| Added sugars | 0 g | 0 g |
| Fibre | 0 g | 0 g |
| Fat | 0.3 g | 0.1 g |
| Saturated fat | 0.1 g | 0 g |
| Trans fat | 0 g | 0 g |
| Cholesterol | 8 mg | 3 mg |
| Sodium | 452 mg | 192 mg |
| Salt equivalent | 1.1 g | 0.5 g |
Vitamins & minerals per serving
- Potassium
- 16 mg
- Calcium
- 35 mg
- Iron
- 0.5 mg
- Magnesium
- 12 mg
- Vitamin A (RAE)
- 23 µg
- Vitamin C
- 0 mg
- Vitamin D
- 0 µg
- Vitamin B12
- 2.8 µg
- Folate (DFE)
- 6 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: spring onion.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Starting the clams in cold water draws more flavour into the broth.
Common mistakes
- Overcooking toughens clams — stop as soon as they open.
Serve with
- Serve with chirashi sushi for Hinamatsuri, or with rice and simple vegetables.
Storage
- Best eaten immediately.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Clams, in the shell, purged of sand and scrubbed500 g
- Kombu (dried kelp), about 10 × 5 cm, wiped1 piece · 10 g
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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