Ingredients
| 1kg small clams or pipis (I like a lot!) | |
| 40ml extra virgin olive oil | |
| 25g unsalted butter, plus an extra 40g | |
| ½ brown onion, diced | |
| 1 stalk celery, diced small | |
| ½ large leek, thinly sliced and washed | |
| 2 ears corn, kernels cut off the cob, and milk scraped from the cob (see note) | |
| 2 teaspoons white miso | |
| ½ cup (125 ml) beer (something light and erring towards sweet and dry, not bitter) | |
| juice of 1 lime | |
| fine sea salt | |
| TO FINISH | |
| mixed soft herbs (flat-leafed parsley, coriander, basil, French tarragon, chervil and/or chives cut into batons) to garnish | |
| 1 long green or red chilli, thinly sliced | |
| freshly cracked black pepper | |
| extra-virgin olive oil, for drizzling | |
| TO SERVE | |
| crusty bread |
This summery dish will become one of your favourites. Serve it with good crusty bread to dip into the buttery sauce.
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Instructions
| 1. | Wash your clams with cold water and keep them cold until you’re ready to cook. |
| 2. | Heat a large sauté pan over a medium heat and add the olive oil and the 25g of butter. |
| 3. | When the butter has melted, add the onion, celery and leek with a pinch of salt. |
| 4. | Cook until soft but with no colour, about 10 minutes. |
| 5. | Add the corn and the milk from the cob (see note) and continue to cook on low for another 10 minutes with a pinch more salt. |
| 6. | Add the miso towards the end and stir to combine. |
| 7. | Turn the heat up to high, add the clams, pour the beer over the top and immediately cover with a lid to steam the clams open. |
| 8. | Once the clams have opened (discard any that haven’t), stir in the extra butter and squeeze the lime juice over the clams. |
| 9. | Place the clams in a serving bowl and top with the mixed herbs, sliced chilli, a crack of pepper and a drizzle of olive oil. |
| 10. | Serve with slices of toasted, crusty bread on the side. |
Photography Florence Charvin