DIJON-MISO Broth: Place olive oil in small rondeau pan over medium heat. Add pancetta; cook until crisp, stirring occasionally. Remove pancetta from pan; set aside on paper towels. Discard half of fat in pan. Add mirepoix and garlic to pan; sweat for several min. Add stock, thyme, bay leaves and mirin; bring to a boil. Reduce heat to a simmer; stir in mustard and miso. Continue cooking 15 min. Strain broth; season with salt and pepper.
RICE Noodles: Place yuzu juice and sugar in small saucepan; cook until sugar is dissolved. Add crushed red pepper and mustard; continue cooking until liquid is reduced by half. Soak dry noodles in warm water until flexible. Bring a pot of water to a boil. Place noodles in basket; lower into boiling water. Cook until tender; drain and place in bowl. Toss with reduced sauce.
BABY Bok Choy: Blanch bok choy; drain well. Heat olive oil in saute pan; saute garlic. In separate bowl, whisk soy sauce, mustard and honey. Stir into pan; continue cooking for 1 min. Chop bok choy; stir into mustard mixture. Set aside.
SEA Bass: Combine mustard and thyme. Season fish with salt and pepper; score skin horizontally. Fill pockets with mustard mixture; brush each fillet on skin side with 1 Tbsp. mustard.
FOR each serving: Heat 1/2 cup of Dijon-Miso Broth over medium heat in saute pan. Add 4 clams; simmer 5 to 6 min. or until clams are cooked and open. Heat 3/4 tsp. oil over medium heat in another saute pan. When oil is smoking, sear fillet, skin side down, pressing gently to create an even crisp skin. Cook for about 3 min. Using a fish spatula, carefully pick up fillet. Place, flesh side down, in pan with broth and clams for 30 seconds or just to finish cooking.
PLACE about 1/2 cup Baby Bok Choy onto bottom of serving bowl to form a base; top with about 4 oz. of Rice Noodles mixture. Place cooked fish on noodles. Arrange clams around bowl; pour hot miso broth into bowl. Garnish top with about 1 Tbsp. of pancetta.