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.


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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