BARBECUED STORM SHELL CLAMS WITH KARENGO MISO BUTTER & ZUCCHINI
SERVES 6 AS A GENEROUS STARTER / PREPARATION 15 MINUTES / COOKING 10 MINUTES
KARENGO MISO BUTTER
100g butter, softened
1 tablespoon white miso (I used Urban Hippy) 2 tablespoons karengo flakes (I used Pacific Harvest)
Blend all the ingredients in a small food processor or in a bowl. This will make more than you need but it is delicious with fish or tossed through spaghetti with some anchovies.
2 tablespoons olive oil 2 medium zucchini, finely diced 1 clove garlic, finely mashed karengo miso butter
12 storm shell clams sumac, for sprinkling
Heat the oil in a frying pan, add the zucchini and fry for 3-4 minutes until just softened. Add the garlic and cook for another minute. Combine with 1 tablespoon of miso butter and set aside in a warm spot.
Shuck to remove one shell from each clam, leaving it attached to the other. On a barbecue or hot plate put the clams meat-side down for 1 minute, turn over, add a teaspoonful of karengo miso butter and cook for a further 2-3 minutes. Remove and allow to cool slightly. While you can leave the clam whole in the shell it can be a little unwieldy to eat, so I tend to remove it carefully from the shell (making sure that you don’t lose any of the buttery clam liquor), slice, then put back into the shell. Top with a good spoonful of the zucchini and sprinkle with sumac. Serve immediately.