1. Steam clams with rice wine when shell open, take meat out and washed well and placed back into shell.
2. Add sechopped spring onions, seaweed and ginger.
3. Add Miso sauce over and served.

Method

Steam clams with rice wine. Once the shell opens, remove the meat, wash it well, and then return it to the shell. Add the seaweed, spring onions and ginger. In a separate bowl, mix the citrus juice with the miso paste, egg, vinegar and mustard to form the sauce. Serve the clams drizzled with the sauce.