Wash the clams by draining thesand and rubbing them together under running water.
Remove the thick fibers from celery and cut them into bite-size pieces.
Spread the celery in a saucepan and add the clams, olive oil and sake. Cover and put on medium heat and when it starts to boil, switch to low heat. Heat for about 3 minutes until the clams open, and turn off the heat. Melt in the miso, serve on a plate, pepper to taste.