Ingredients

2 tablespoons olive oil
2 medium zucchini, finely diced
1 clove garlic, finely mashed
karengo miso butter
12 storm shell clams
sumac, for sprinkling
KARENGO MISO BUTTER
100g butter, softened
1 tablespoon white miso (I used Urban Hippy)
2 tablespoons karengo flakes (I used Pacific Harvest)
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Instructions

1.Heat the oil in a frying pan, add the zucchini and fry for 3-4 minutes until just softened.
2.Add the garlic and cook for another minute.
3.Combine with 1 tablespoon of miso butter and set aside in a warm spot.
4.Shuck to remove one shell from each clam, leaving it attached to the other.
5.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.
6.Remove and allow to cool slightly.
7.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.
8.Top with a good spoonful of the zucchini and sprinkle with sumac. Serve immediately.
9.KARENGO MISO BUTTER
10.Blend all the ingredients in a small food processor or in a bowl.
11.This will make more than you need but it is delicious with fish or tossed through spaghetti with some anchovies.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings

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