Miso clams

Choose clams with tightly-closed shells. If they are open, give them a few taps and they should close. Otherwise, avoid them as they are dead.

Scrub clams under running water with a stiff brush. Soak for 30 minutes to remove the sand and grit. Drain well before cooking.

After cooking, discard any unopened clams as they are inedible.


Clams - Part 1.

Savoury with a tinge of spice.

Ingredients (serves 4):
2 tbsp cooking oil
3 cloves garlic, peeled and chopped
1 1/2 tbsp brown miso
1/2 tsp sugar
1kg clams
1/4 cup mirin
2 red chillies, sliced

Method:
1. Heat the oil in a wok until it shimmers. Add the garlic and miso and fry briskly till golden.
2. Add the sugar and fry for another 30 seconds. Remove and set aside.
3. Heat the wok until smoking hot. Add the clams and mirin. Cover the wok and cook for 5 minutes. Add the miso mixture and mix well.
4. Add the chillies and mix well. Serve hot with steamed rice.

Tips:
This recipe works well with bamboo clams and prawns too.

Recipe source: Simply Her magazine (Nov 2008)