Ingredients
| 3 tablespoons olive oil | |
| 1 shallot, finely sliced | |
| 2cm piece ginger, finely sliced | |
| 2 cloves garlic, finely chopped | |
| 2 tablespoons white miso (we used Urban Hippy brand) | |
| chilli paste to taste | |
| 2 tablespoons soy sauce | |
| 2 tablespoons mirin | |
| zest and juice of 1 lemon | |
| zest and juice of 1 lime | |
| 2kg diamond shell clams | |
| 40g wakame or nori (if dried, rehydrate first) | |
| bunch gai lan, torn or shredded (or use bok choy, choi sum or your favourite greens) |
I love Cloudy Bay Clams. Synonymous with Marlborough seafood, their ‘home’ is the bay that gives me so much creative inspiration. Sustainably harvested by a kind and generous family, these clams are a unique and versatile product you can have ready at home in minutes. We are lucky enough to have Cloudy Bay Clams supply us directly, but you can buy these as a great-quality snap-frozen product. This can be served as a dish within a dinner party, or if you want a fast, tasty dinner at home add more of your favourite greens and serve with steamed rice or noodles.
Instructions
| 1. | Choose a pan that is about twice the size of the amount of clams you are cooking and which has a lid that fits tightly. |
| 2. | Warm the olive oil on a medium heat, then add the shallot, ginger and garlic. Cook until translucent. |
| 3. | Stir in the miso, chilli, soy, mirin, lemon and lime zest and juices. |
| 4. | Add the clams, turn the heat up to medium-high and cover with the lid. |
| 5. | Cook for about 3 minutes or until they begin to open. |
| 6. | Once open, toss through the wakame and gai lan and place in your serving bowl. |
| 7. | Discard any unopened clams. |
| 8. | Spoon or pour over the sauce from the pan. |
Recipes & food styling Bradley Hornby / Photography Richard Briggs
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