2tspmiso pastered or white; use gluten free miso paste if needed
1Tbmirin
1Tbsliced green onion
lemon wedges for garnish
Instructions
Cover clams with cold water and 1 tsp salt. Let sit in the fridge for 20 minutes to 1 hour to remove any excess grit in the clams. Discard any cracked clams or open clams that do not close when touched.
Heat a saucepan or medium heat. Add clams miso paste and mirin. Cook while stirring to distribute miso and mirin until clams are open. This should take less than 5 minutes depending on how hot your pan is.
Serve clams on a plate and garnish with green onion and lemon wedges.
Notes
To store clams once you've bought them, cover with a damp towel in the fridge. This will help these little guys stay live.
Consider cooking clams in the winter when clams are at their peak meatiness. In summer, the meat inside is smaller, since they focus on reproduction.
Miso paste comes in red, white, and yellow varieties. Use the one that you already have or can easily purchase.
Avoid overcooking. The clams should be open but not completely look like an open book such that the meat overcooks and falls out and needs to be fished out of the cooking liquid.