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 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

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

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

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

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 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 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 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'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

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