Miso Clams

Serves 4 EASY

Wine & Dine Cookbook - - EN­TER­TAIN -

This dish is gor­geous in its sim­plic­ity, and was in­spired by a dish chef Ham­mond sam­pled in Bali. It is a cinch to pre­pare, and works well as a starter or sim­ply as a snack to go with beer, wine and yes, sake.

12 venus clams

1 sprig Ital­ian flat-leaf pars­ley, roughly chopped, to gar­nish

For the miso glaze

20ml mirin 20ml sake

25g red miso 25g white miso

1. Pre­pare the miso glaze. Place mirin and sake in a saucepan and cook over medium fire un­til all the al­co­hol is burnt off. Take off heat, and add in both miso pastes. Mix un­til smooth.

2. Grill the clams over char­coal fire un­til just opened. Re­move the top shells and spoon about 1½ tsp of miso glaze on each clam. Place the clams back over char­coal fire and grill un­til the edges are slightly black­ened. (Al­ter­na­tively bake in the oven at 180°C for about 3 mins till the clams open, spoon on the glaze, then re­turn to the oven for an­other 3 to 4 mins.) Trans­fer to a plate, sprin­kle the pars­ley and serve im­me­di­ately.

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