Japanese clam soup is easy to make. You just need to know что добавить в бульон. 
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Recipe:
A simple but classic Japanese clam broth is not only very tasty, but also easy to prepare. It’s quite a bit ingredients. In Japanese it is called asari no sumashiru. Soup good that fits perfectly into any Japanese lunch. Japanese clams for soup are delicious. They are in their shells and almost do not require any seasoning. Before cooking they are immersed in a pot of hot water so that they open shells. Seashells that have not opened, use for no soup, the clams in them are dead. The rest are put in a pot and cooked. When the broth becomes a grayish color and a pleasant aroma sea, we can say that he is ready. Now it remains only to salt. To give it a taste and aroma, they put very thin ribbons of lemon peel. Other cooking options clam soup include bonito fish dashi, adding dasha konbu (dried kelp) and a small amount soy sauce. In Japanese stores you can buy shellfish, farmed. Such are usually completely cleaned of sand before packaging, so they can already not be washed at home, but immediately put in pan and cook. If you think that shellfish are not quite clean, they can be soaked for an hour in fresh water to remove from them are the remains of sand. If you use wild clams, clean first their sinks, and then soak them for an hour in fresh water, so that sand comes off them. Both wild and farmed shellfish must be cooked and eaten on the day of purchase, otherwise they spoil. Try also to make Japanese soup with lobster. The author of the article: Semenova Natalia “Grand Culinary”
