Clear Clam Soup

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

A traditional Japanese soup I prepared for my son's weaning ceremony. Recipe by verita_n

I got lucky to find clams in our local seafood market. These clams are usually sold out by dawn and I only get to go to the market at late morning. I got really really lucky this time - just in time for lunch!

I made this for Girl's Day (Hinamatsuri, March 3rd) using Manila clams instead of the usual surf clams.The flavor will differ depending on the clams. Adjust the seasoning at the end with salt.You can make this with soy sauce, but it'll color the soup. Osuimono should be made with usukuchi soy sauce. Recipe by Parufe

This hamaguri soup is a indispensable on festive celebrations. It's so easy that I make it all the time!Related recipe-(For okuizome, baby's eaning ceremony.)Step 3: You can add as much water as you want, but I usually only use as much as the sake.Step 4: If you don't have usukuchi soy sauce, you can use a tiny bit of regular soy sauce and salt to add flavor. Recipe by Hanamaru yoshiaki

We don't have any girls in our family, but I make this for my mother's birthday every year, which is the same day as the Doll Festival.Perform Steps 6-7 quickly. After removing the sand from the shells, they will be quite slippery when you wash them, but please wash them very well. There was one time where I got my finger caught in a shell! Be careful! For 4 servings. Recipe by sweet_rose

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

I often make this whenever I need to serve soup with a meal.The tip for making fluffy egg is not to over-cook it.Crank up the heat to the highest setting for a few seconds, turn off immediately, then cover with a lid and wait for a minute.I only added an egg and mitsuba, but it's also good with shiitake or shimeji mushroom. If you don't have mitsuba, use finely chopped Japanese leek. Recipe by chococo

I simplified the recipe the fishmonger taught me when I bought hamaguri.This is my favourite taste as it is simple, using hamaguri without soup stock.If you aren't eating this straight away, take the hamaguri out of the saucepan, then reheat the soup before returning them to the pan. This will keep them puffed up. Recipe by Rapyuta hime

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

A friend's recipe,perfect for the cold weather.

This is one of my family’s favorite soups. The sweetness of clam, the sourness of pineapples, tomatoes, and pickled pig’s ears together with the aroma of laksa leaves, rice paddy herbs are not only healthy but also colorful ^_^ (Contributed by Heina Phuong)

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 the clear clam soup I make every year for Doll's Festival. Upon a quick search, I found that my dashi soup stock is different from most (apparently, many people use only kombu dashi). I'm posting this recipe to share my method for preparing the dashi.My dashi soup stock is a blend of kombu and bonito flakes. In Step 6, the hamaguri clams also have some saltiness, so adjust to taste. Recipe by mielle

I kept the broth very simple with minimal seasoning (no salt or pepper) to better enjoy the fresh taste of clams. Love the addition of fresh parsley. A soothing and easy soup to make ❤️

This is a recipe my friend taught me a long time ago. It's great after a night of drinking!Shijimi clam miso soup is also delicious!How about trying this Chinese food version from time to time?Adjust the amount of salt to taste! Recipe by raburihome

I prepared these hamaguri clams the same way I would if I was making clam chowder!!I heard a rumor that hamaguri clams don't eat sand.....so it's probably be okay not to degrit...I didn't have time, so I didn't degrit and they came out fine!Simply tying the mistuba stems and placing the mitsuba in the soup makes the soup look so much nicer. Recipe by Nikoru mama

I love pasta so I enjoy cooking different kinds of whatever comes to my mind.This is my favorite and our family's longest staple dish.* The clams get tough if you cook it too long, so turn off the heat almost an instant after it comes to a boil at Step 12...* Since I love garlic, I added a lot, but 1 clove should be enough.* The amount of salt used to boil the pasta affects the taste as well. So please be precise and do not simmer it for too long. Recipe by *ai*

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

My daughter loves this It's an essential dish for celebrating Doll's Festival.Toss out any clams that don't open. Recipe by handmadecafe

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.

My mom has been making this since I was a kid.Hamaguri clams get hard when cooked over high heat for a long time. So cook them over medium heat and when they start to open, turn off the heat. Recipe by ruruchirin

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.

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

My father, who was a great cook used to make this when my mother was hospitalized.◆The texture changes according to how much you knead the shrimp.In the picture, you will see that I did not knead it to keep for a texture.◆Taste at step ③ and add more salt if needed. Recipe by Gima-ru

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

Clams produce a great broth with a lot of flavor.You should definitely add sake since it reduces any unpleasant odor while improving the flavor as a whole. Although I usually add dashi stock into my miso soup, I don't use it for this particular recipe since the clams give out plenty of nice flavor. Still, feel free to go ahead and add some dashi stock if you'd like. Recipe by Pukuttopukumaru