BARBECUED STORM SHELL CLAMS WITH KARENGO MISO BUTTER & ZUCCHINI

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

	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)

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.