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

This is good for the liver.Oh man, this is good. The dashi is divine! Recipe by Rinamaru

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

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

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 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 made this since the clams gave out a nice broth after some time.I also received a lot of shijimi clams to freeze and use later. Recipe by Coffee tan

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

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

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

I made this since I had some delicious Jusanko shijimi clams.Degritting by saltwater, and cooking from cold water helps to bring out the richness of the clams.Freezing the shijimi clams increases the elements that give it its flavor, so after degritting, I recommend freeze-storing them.Cook the frozen clams without defrosting. Recipe by hmaruuo

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 ❤️