Clams in Ginger Miso Broth

This is delicious. I compiled it from several sources and changed some of the amounts of ingredients used. If you want a spicier broth, sprinkle in some red pepper flakes. 
Clams in Ginger Miso Broth
24 small fresh Manilla clams
2 cups water plus more for soaking
¼ cup cornmeal
1 thumb size piece of fresh ginger, minced
1 large clove of garlic, minced
1 ½ tsp white miso paste
1 tsp low sodium soy sauce
1 large scallion, thinly sliced
Handful of cilantro leaves, torn
1 tsp avocado oil

1. Fill a medium bowl with cold water and sprinkle cornmeal over the top. Gently slide the claims into the bowl and let rest in the refrigerator for 2 hours. The clams will spit out impurities and excess salt. Rinse clams in cold water and gently scrub shells with a vegetable brush. Throw away any clams that have opened.
2. In a large pot or high sided pan, heat oil over medium heat and add ginger and garlic. Cook, stirring often, until fragrant, about 1 to 2 minutes. Add miso paste and soy sauce. Stir to combine. Add 2 cups of water and the clams. Cover and cook until all the clams have opened. Do not overcook.
3. Sprinkle scallion and cilantro leaves over the top of the broth and serve immediately.