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

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

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 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 a really standard recipe. I think my mother taught it to me originally.Take the time to de-sand the clams even if you get already de-sanded ones. Always taste how salty the clams are before adding the miso.I also have a recipe blog - please take a look! http://ameblo.jp/mint0323/ Recipe by Komatsuta

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 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.

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

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

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

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