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1
Chip clams for 1 hour (see Notes).
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2
Remove clams from water and keep in refrigerator.
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3
Light a gas burner or heat an electric burner until hot.
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4
Lightly grasp a nori sheet with tongs and pass quickly several times through flame or over electric burner, stopping when nori gives off a faint toasted seaweed odor.
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5
The nori should not change in form or color.
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6
Coarsely chop nori and set aside.
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7
Heat a saute pan over medium-low heat and add sesame seeds.
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8
Toast seeds, shaking pan frequently, just until fragrant and golden brown, 3 to 5 minutes.
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9
In a spice mill or mortar with pestle, grind nori and sesame seeds together until crushed fine.
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10
Transfer to a small bowl and stir in chopped dark green scallions.
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11
In a stockpot, combine soy sauce, vinegar, mirin, and 1/4 cup water.
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12
Bring to a simmer and add 2-inch white and pale green scallion pieces.
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13
Cook until crisp-tender, about 3 minutes.
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14
Add clams to stockpot, cover, and cook just until all the clam shells have opened, about 8 minutes.
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15
Stir midway through so that clams buried at the bottom get an equal shot of steam.
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16
Discard any clams that do not open.
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17
Put 6 clams in each of 4 shallow bowls.
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18
Distribute scallions and ladle cooking broth into the bowls.
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19
Dash a few drops of olive oil on the surface of the broth.
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20
Sprinkle with sesame-nori-scallion mixture.
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21
Serve hot.
