January 22, 2016


Large clams - 12
Light soy sauce - 2 tbsp
White miso - 2 tbsp
Sake - 1/2 cup
Salt - 1 tsp
Sugar - 1 tsp


  • Clean the clams and remove from their shells.
  • Clean and scrub the shells and retain for serving.
  • Place the soy sauce, miso, sake, salt and sugar i a bowl and mix until well combined.
  • Place the mixture in a saucepan and bring to the boil over a medium heat.
  • Dip the clams into this sauce, then thread onto bamboo kebab sticks.
  • Keep sauce warm over a low heat while you grill the clams under a medium heat, about 2 minutes each side.
  • Remove clams from skewers and serve in their shells with the marinade as a dipping sauce.

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