Fish and Shellfish Recipes - Clams with Miso and Mustard Sauce Recipe

Ingredients

• 900g/2lb carpet shell clams

• 15ml/1 tbsp sake

• 8 spring onions (scallions), green and white parts separated, then chopped in half

• 10g/1/4oz dried wakame

For the dressing:

• 60ml/4 tbsp shira miso

• 20ml/4 tsp sugar

• 30ml/2 tbsp sake

• 15ml/1 tbsp rice vinegar

• about 1.5ml/1/4 tsp salt

• 7.5ml/1 1/2 tsp English (hot) mustard

Serves 4

---

Method:

1. Wash the clams under running water. Discard any that remain open when tapped. Pour 1 cm/1/2in water into a small pan. Add the clams and sake, cover, then bring to the boil. Cook for 5 minutes, then remove from the heat and leave to stand for 2 minutes.

2. Drain the clams, discarding any which have failed to open, and keep the liquid in a small bowl. When they have cooled slightly, remove the meat from most of the clam shells.

3. Cook the white part of the spring onions in a pan of boiling water for 2 minutes, then add the remaining green parts and cook for 2 minutes more. Drain well.

4. Mix the shiro miso, sugar, sake, rice vinegar and salt for the dressing, in a small pan. Stir in 45ml/3 tbsp of the reserved clam liquid, and heat gently, stirring until the sugar has dissolved. Add the mustard, check the seasoning, and remove from the heat and leave to cool.

5. Soak the wakame in a bowl of water for about 10 minutes. Drain and squeeze out excess moisture.

6. Mix together the clams, onions, wakame and dressing in a bowl. Heap up in a large bowl or divide among four small bowls and serve cold.