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1
Stir together 8 cups cold water and the cornstarch in a large bowl.
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2
Add the clams, and let sit for 10 minutes.
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3
Transfer the clams to a strainer with a slotted spoon, leaving any sand at the bottom of the bowl.
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4
Rinse the clams thoroughly under cold water.
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5
Heat 2 tablespoons water in a straight-sided medium skillet over medium heat.
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6
When the water starts to bubble, add the clams in a single layer, and cover with a tight-fitting lid.
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7
Cook just until the shells open, 7 to 9 minutes.
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8
Remove from the heat, and transfer the clams with a slotted spoon to a rimmed baking sheet to cool.
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9
Discard any clams that did not open.
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10
Pour any clam liquid from the skillet into a paper-towel-lined fine-mesh strainer set over a bowl; set aside.
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11
Wipe out the skillet.
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12
Add 1 1/2 tablespoons of the oil to the skillet, and return it to medium heat.
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13
Add all but 2 tablespoons of the scallions to the oil, season with a few grinds of pepper and cook, stirring occasionally, until soft, 3 to 5 minutes.
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14
Add the garlic, and cook, stirring, until soft, about 2 minutes.
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15
Add the mirin, 2 tablespoons of the reserved clam liquid and 2 tablespoons water, and cook until reduced by half, about 2 minutes.
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16
Turn off the heat; set aside.
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17
Position an oven rack in the center of the oven, and preheat the broiler.
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18
Toss the panko with the remaining 1 1/2 tablespoons oil and a few grinds of pepper in a small bowl; set aside.
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19
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.
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20
Use your fingers to separate each clam from its muscle.
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21
Put 1/2 teaspoon of the reserved scallion-garlic mixture on top of each clam.
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22
Sprinkle each with 1 teaspoon of the panko mixture, making sure that the clams are completely covered.
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23
Broil the clams, keeping the oven door slightly ajar and watching carefully, until the panko is light golden brown, about 2 minutes.
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24
Transfer the clams to a platter, garnish with the remaining 2 tablespoons sliced scallions and serve immediately.
