I saw directions for preparing the clams on a television program.I always forget whether its shijimi clams or asari clams that have to be cooked from cold water so I uploaded this for my own reference.Just make sure to get the clams to release the toxins and sand. Anything that was alive at some point has something to release.If you'd like, I recommend using kombu as your dashi stock. Of course you can just use the dashi stock from the clams, but the collaboration of dashi stocks is delicious. Recipe by Tatakaukokkusan

Thank you for over 1,000 reviews! Be sure to add sake for the best flavor. You can use this same recipe to make miso soup with clams, too.About this recipe:Enjoy even tastier miso soup with shellfish!

I got tons of clam when I went clam-digging, and had them steamed in sake. Then I made miso soup with the leftovers, which turned out to be really tasty.Since then, I've been making manila clam miso soup this way.Use less miso than you regularly use to make miso soup. This particular miso soup will be tasty enough from the savory and rich flavor from the manila clams steamed in sake.Don't simmer too much after the clams open up (to keep them pump).I also make clear soup with manila clams steamed in sake. I highly recommend that, too. For 2 servings. Recipe by Isakochin.

I learned this recipe from my mother.When de-gritting the clams, put them in water for about 1 hour with 1% salt (skip this step for clams that have been de-gritted).You could use kombu dashi soup stock or add kombu to the soup, but it's very delicious without it.Too much water will eliminate the taste of the clam, so be careful not to use too much. Recipe by Yuuyuu0221

This is good for the liver.Oh man, this is good. The dashi is divine! Recipe by Rinamaru

I've had this miso soup ever since I was small. My mother taught me this recipe.＊ You can also add kombu seaweed dashi if you'd like, but it's also delicious without it.＊ Please adjust the amount of miso to suit your taste. Recipe by Yuuyuu0221

I made this since the clams gave out a nice broth after some time.I also received a lot of shijimi clams to freeze and use later. Recipe by Coffee tan

This is a really standard recipe. I think my mother taught it to me originally.Take the time to de-sand the clams even if you get already de-sanded ones. Always taste how salty the clams are before adding the miso.I also have a recipe blog - please take a look! http://ameblo.jp/mint0323/ Recipe by Komatsuta

It's a very delicious manila clam miso soup.Carefully remove the sand and salt from the clams. Please refer toWhen you are eating the soup right away, you don't need to take out the clams from the pot.Please be careful not to cook the clams too long. Recipe by Cooking S Papa

When I used to live in the U.S. and didn't have access to Japanese mushrooms like shimeji and shiitake, I used mushrooms instead in miso soup. It's actually pretty tasty! Since then it's become one of my favorite dishes to make.Place the mushrooms in cold water (don't start boiling them with hot water) and simmer them very gently to extract their umami. If you are in a hurry, add a little dashi stock. Don't add too much miso since it will overwhelm the flavor of the mushrooms. Use plenty of mushrooms for the best result. For 3 servings. Recipe by Crepemeter

My mother used to make this for us a lot. It's a family favorite miso soup. Some fishmongers will sell you just the shrimp heads! It's really delicious so please give it a try!Once you put in the miso to finish the soup, take the pot off the heat and let it rest for about 15 minutes. The shrimp heads will flavor the soup and make it really tasty. You can make the soup with small amaebi shrimp heads too! Botan shrimp taste the best!You can use green onions, but kujo leek just taste so much better. Recipe by Hi-channo okusan

I bought one whole nagaimo, and this is one of the dishes I made in an attempt to use it all up.Be careful when peeling the nagaimo, since your hands could slide off due to its sliminess. The salt content of the miso depends on the brand, so adjust its amount to your taste. I used wakame seaweed, but green onions, myoga ginger, okra, snow peas, etc. makes it delicious as well so give it a try. Recipe by Kawakamisan