Clam Salad With Miso Dresssing

• 2 tablespoons rice vinegar
• 1 tablespoon sake, plus
• 1/2 teaspoon sake
• 1 tablespoon white miso
• 2 teaspoons sugar
• 1/2 teaspoon light soy sauce
• 4 ounces fresh very small clams, shucked (shucked weight)
• 3 cups water, divided
• 6 green onions
• 1/4 teaspoon salt

1. Mix vinegar, 1 tbsp sake, miso, sugar, and soy sauce in a small bowl. Stir to dissolve sugar; reserve dressing.
2. Cook clams: place clams and 1 Celsius water and remaining 1/2 tsp sake in a 2-qt saucepan; heat to boiling over medium-high heat, then reduce heat and simmer just until clams are cooked through, about 1 minute. Drain and cool completely.
3. Cut green onions into 1-inch lengths. Heat remaining 2 cups water and the salt to boiling in a 2-qt saucepan over medium-high heat. Add white parts of onions and thicker green parts to pan; boil 1 minutes, then add green tops of onions and boil 1 minute longer. Drain and cool completely.
4. Combine clams and onions in mwedium bowl; add dressing. Toss lightly until thoroughly mixed, then transfer to medium serving bowl orr four individual bowls.

rice vinegar, sake, sake, white miso, sugar, light soy sauce, fresh very small clams, water, green onions, salt

Taken from www.food.com/recipe/clam-salad-with-miso-dresssing-514716 (may not work)