I was given a lot of large hamaguri clams so I decided to try to make a luxurious pasta.These hamaguri clams are slightly different from manila clams. They have a richer flavor that's excellent with pasta.To preserve the buttery fragrance, I recommend adding it last. Recipe by Arisu2000

In my 20s, I made this for my parents and they were very happy with it. So now it has become my family's standard soup.For clams with shells, using the water that the clams were boiled in instead of normal water makes it even more delicious. If you don't have 400ml of the boiled broth, use water to make up the difference. For frozen clams, add them when the water is boiling and cook them quickly. If you put them in low temperature water to cook, they get a strong fishy smell. Recipe by Chiton

I wanted to make a pasta with the clams we'd gotten when we went clam-digging. I was considering going for a light pasta but I wanted to eat a rich, creamy pasta so I added a generous amount of cream. It was surprisingly non-cloying and delicious, so I posted the recipe.Don't over-reduce the sauce in Step 4. Even if it's just slightly thickened at this point, by the time you put the pasta on the serving plates it will have reached the perfect creamy consistency. Recipe by Lesser Panda

A family favorite!Since I also serve this to my kids, I don't add red chili peppers, but if you like them please do. Recipe by Eiyoushino recipe

It’s easy and delicious!

Craving for juicy clams & bread soaked in butter wine sauce

I love pasta, so I enjoy cooking different kinds of pasta that come up to my mind.Just one dish of this past will satisfy you.The direction looks very long since I am writing the details, but it is actually very easy.You can add mushrooms, or change the milk to soy milk. Enjoy your version of pasta. Recipe by *ai*

Please make this after a successful clam dig!Vongole: Manila ClamsRosso: Red = tomatoVongole rosso is a dish made with Manila clams using tomato sauce.Bianco: White = white wineVongole bianco is a dish made with Manila clams using white wine.● If you want to taste the garlic, make sure to remove the center sprout of the garlic and coarsely mince the rest of the clove. It's delicious this way.● Clams with shells on are easier to cook and look better, but they are harder to eat.Vongole Rosso Recipe by Cooking S Papa

I got a bunch of huge clams and wanted to try making this.Add butter to your Vongole Bianco to make it even richer. For 2 servings. Recipe by Nagawasake chounan

I figured if I changed broccolini pasta into a spring cabbage pasta, I could use up some of my homegrown cabbage. I tried using more soup than when making broccolini pasta.If you don't have cabbage, it's fine with just the clams.If you make the soup while boiling the pasta and time it just right, you can enjoy this while it's still hot. Recipe by Riki shokudou

I have posted, a modified version of vongole bianco already, but have not posted the traditional version yet.This is the vongole bianco that I've been making lately and it's been a hit among my family and friends.* I have written down everything that needs to be done and they are very simple.* The amount of salt to boil the pasta and the strength of the heat are very important factors to determine the taste.* Emulsifying by adding flour is also very important. It may be a lot of work, but please try going through this procedure.* The procedures are simple; though, you do need to work quickly. Recipe by *ai*