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

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.

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 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 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 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

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

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 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!

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

This is one of my family’s favorite soups. The sweetness of clam, the sourness of pineapples, tomatoes, and pickled pig’s ears together with the aroma of laksa leaves, rice paddy herbs are not only healthy but also colorful ^_^ (Contributed by Heina Phuong)

The smoothness of the silken tofu and the spicy broth balance each other perfectly!! Why not try this delicious soup that's sure to whet your appetite?1. Take the clams out as soon as they open or they will become tough.2. Don't mix too much or the tofu will fall apart.3. The best kimchi to use for this recipe is the kind that has started to turn a bit sour. Recipe by Gutsugutsudesu