I made this for my daughter's weaning ceremony. My mother taught me how to make this. It was the first time for me to make a clear soup with clams. It's been a while since I made soup from scratch.In Step 3, the clams will harden so make sure you take them out of the pan when they have opened up. Recipe by kannak0930

For my son's weaning ceremony.I wanted to make an elegant clear soup.Use a colander when rinsing the sand from the clams to prevent the sand from being sucked back in.There's no need to add light soy sauce. You'll taste the umami of the kombu and clam broth. Recipe by YUKI0611

I tried to imitate a dish I had at a Japanese restaurant.Adjust the broth with soy sauce and salt to taste. I recommend a moderate amount of soy sauce, or else the broth will become too dark. Recipe by yukasuke39

When I cook chicken at home, I remove the skin most of the time. So I always cook this with the removed skin. ♪Chicken breast doesn't have much skin, so you need 2 slices. If you use thigh meat, skin from 1 thigh would be enough.I used Japanese leek this time, but spinach or chives are also delicious. ♪ Recipe by OBU

I mixed a couple recipes I saw on here and added my own flare. Hope everyone likes it.

I received a lot of Manila clams as a gift. They're delicious steamed in sake or in pasta, but I was wondering if I could cook them in another way.Use clams that have been de-sanded and de-salted. Be sure not to let the garlic burn! Once the milk is added, don't let it boil! You can try making this with soy milk. Try adding vegetables and so on to come up with your own variations, as other COOKPAD users have. Recipe by bobitin

In this soothing recipe the less water used to boil the chicken the tastier the soup comes out.

I posted a very similar recipe a little while ago using pigeon. This is a traditional comforting Portuguese soup that is made often in our household.

Made gluten free and dairy free!