Preparation / Directions:
place clams in a large bowl add water to cover and stir in cornmeal chill for at least 3 hours drain, scrub, and rinse clams place clams and sake in a saucepan, over a medium flame heat to a low boil cover and steam until clams just open remove from heat, cool remove clams from shell, reserving half of each shell replace clams on the half shell arrange onto a serving platter combine wasabe and water-mix well dot half of the clams with a tiny bit of wasabe brush lightly with soy brush the remaining clams with soy sauce only serve immediately or cover and chill remove from refrigerator 60 minutes before serving serve at room temperature
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