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.