Clams "Casino" Asian style

Ingredients:

• 24 small clams, washed with a brush (about 1 kg)
• 2 tablespoons cornstarch
• 3 tablespoons of vegetable oil
• 1 bunch green onions, thinly sliced
• 4 cloves garlic, crushed
• 1/4 cup mirin (sweet rice wine)
• 0.5 cup panko breadcrumbs

Preparation:

1. Combine 8 cups of cold water and cornstarch in a large bowl. Add the clams and let soak for 10 minutes. Using a slotted spoon, transfer the clams to a sieve, discarding any sand in the bottom of the bowl. Rinse the clams thoroughly under cold water.
2. In a medium skillet with straight sides, heat 2 tablespoons of water over medium heat. When the water begins to boil, add the clams in a single layer and cover with a tight-fitting lid. Cook just until the shells open, 7-9 minutes. Remove from heat and transfer the clams with a slotted spoon to a rimmed baking sheet to cool.
3. Discard any unopened clams. Pour all the liquid from the pan into a paper towel-lined sieve set over a bowl; set aside. Wipe the pan dry.
4. Add 1.5 tablespoons of vegetable oil to the skillet and return it to medium heat. Add almost all of the green onions, setting aside 2 tablespoons, sprinkle with freshly ground black pepper and cook, stirring occasionally, until softened, 3-5 minutes. Add the garlic and cook, stirring, until softened, about 2 minutes.
5. Add mirin, 2 tablespoons of the clam chowder, and 2 tablespoons of water and cook until reduced by half, about 2 minutes. Turn off the heat and set the pan aside.
6. Position the oven rack in the middle position and preheat the oven to broil. In a small bowl, combine the panko breadcrumbs with the remaining 1.5 tablespoons of vegetable oil and black pepper to taste; set aside.
7. Remove the top shell from each clam by carefully twisting it off, leaving the bottom shells with the clams on the baking sheet; discard the top shells. Use your fingers to loosen each clam from its shell. Place 0.5 teaspoon of the onion-garlic mixture on each clam in its shell. Sprinkle each with 1 teaspoon. breadcrumbs, making sure the clams are completely covered.
8. Grill the clams in the oven, keeping the oven door slightly ajar and watching carefully, until the breadcrumbs are light golden brown, about 2 minutes. Transfer the clams to a platter, sprinkle with the remaining 2 tablespoons of chopped green onions, and serve immediately.