Clear Clam Broth with Lemon Peel


Preparation info

  • Serves


    • Difficulty


Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Unlike American clam chowders, which are thick and combine a variety of flavors, this clear Japanese soup is accented with only a splash of rice wine, a drop of soy, and a decorative sliver of lemon peel. Native American quahogs found along the eastern seaboard are particularly well suited to this Japanese treatment, though you can use any variety of hard-shell clam with equal success. Ushio-Jiru captures the rich yet subtle essence of the clam.