Short Neck Clams in Clear Soup 日式蛤蜊汤

I loveeeee clams in clear soup served in Japanese Restaurant but the clams are so miserable after charging so much for a portion. :/

Do you know it's super easy to make it yourself at home. ;)  Yes, I always say that :P but it is really easy. Trust me and you have have as much clams you like in the soup. :D

Ingredients:

• 12 Short Neck Clams or any other Clams (Short Neck Clams are sweeter)
• 1/2 to 1 packet Enoki Mushroom (optional)
• 3 slices Ginger, julienned
• 140ml water
• 1 teaspoon Dashi Powder
• 1 tablespoon Sake
• 1/4 teaspoon Salt
• Light Soy Sauce to taste

How to do it:

• Soak clams in salted water to let it 'spit' out sand.
• Steam clams for 10 minutes or till are slightly opened. 
• Discard those that remain closed.
  Remove clams and set aside
• Sieve and reserve liquid from steaming the clams.
• Meanwhile, bring water to a boil.
• Add in the reserved clam juice and the rest of the ingredients, except salt and light soy sauce.
• Bring it to a gentle boil.
• Season with salt and light soy sauce.
• Serve.

Note:
I did an extra step of steaming the clam to make sure all clams are good. I don't want to risk having a clam that is bad cooking in the soup. It happened to me before and I had to throw away the whole soup. :( This extra step also help filters any sand/dirt that was not expel out previously from the soaking.