Miso Soup with Shijimi Clams (or Manila Clams )

Name: Miso Soup with Shijimi Clams (or Manila Clams )
Cuisine: American
Ingredients: 1 pack Shijimi clams (basket or freshwater clams); 1 Water (or dashi stock); 1 Sake; 1 as required Miso

cookpad.japan @cookpad_jp

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

Clams produce a great broth with a lot of flavor.

cookpad.japan @cookpad_jp

Clams produce a great broth with a lot of flavor.

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Ingredients

1pack Shijimi clams (basket or freshwater clams)
1Water (or dashi stock)
1Sake
1as required Miso

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Steps

1

Thoroughly de-sand the shijimi clams.
2

Put the water, sake, and shijimi clams into a pot to boil.
3

Be careful—if the broth comes to a boil, it will really foam up and might cause the pot to overflow, so watch it carefully.
4

Since the bubbles (the scum) will keep on surfacing even if you skim them off consistently, turn the heat off once all the clams have opened.
5

When all the clams have opened, whisk in the miso to finish.
6

You can make miso soup with manila clams the same way.