1 lb manila clams
2 tsp miso paste red or white; use gluten free miso paste if needed
1 Tb mirin
1 Tb sliced green onion
lemon wedges for garnish

Directions
Cover clams with cold water and 1 tsp salt.  Let sit in the fridge for 20 minutes (or up 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.

Prep Time: 20 minutes
Total Time: 10 minutes
Yeld: 2 servings