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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
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