Serves 4 EASY
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.