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
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
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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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