Kombu and Clam Broth with Sake
A delicate Okinawan broth simmered with kombu seaweed, fresh clams, and a splash of sake to highlight oceanic flavors. This japanese-inspired soups ready in about 50 minutes pairs kombu seaweed, scrubbed fresh clams, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 70 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 10 g kombu seaweed
- 300 g, scrubbed fresh clams
- 5 cups water
- 2 tbsp sake
- 2 stalks, sliced green onions
- to taste salt
Instructions
- Step 1: Place 10 g kombu seaweed, 300 g scrubbed fresh clams, and 5 cups water into a deep pot. Let soak for 30 minutes to release initial flavors.
- Step 2: Turn the heat to medium and add 2 tbsp sake. Heat slowly until just before boiling and maintain at a gentle simmer for 10 minutes until clams open.
- Step 3: Remove the kombu seaweed and discard it. Skim off any foam or impurities from the broth surface.
- Step 4: Season the broth with salt to taste and stir in 2 sliced green onions. Cook for another 2 minutes to infuse the flavor.
- Step 5: Serve the broth hot, ladling both clams and liquid into bowls.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kombu and Clam Broth with Sake take to make?
Total time is about 50 minutes (35 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kombu and Clam Broth with Sake?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kombu seaweed from drying out.
Can I substitute ingredients in Kombu and Clam Broth with Sake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kombu and Clam Broth with Sake for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Kombu and Clam Broth with Sake?
Japanese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
