Hamaguri sakami (sake seasoned clams)

1. Prepare in advance: have clams shelled, save shells.
2. Discard shallow halves, scrub the deep halves.
3. Drop the shells into boiling water, boil for 2-3 minutes, then drain.
4. Rinse and dry.
5. To cook and serve: bring the sake to boil over high heat.
6. Sprinkle msg, then drop in the clams, stir gently, and cover.
7. Cook over moderately high heat for 3-4 minutes, then remove the clams and place in the shell.
8. Garnish each clam with a slice of lemon.
9. Serve at room temperature