Until recently all baked clam recipes I was familiar with were pretty much variations on a theme — butter, breadcrumbs, some sort of swine, herbs from the fine family of Italian flavors. Nothing wrong with that.
Until… this recipe for Miso Butter Clams entered my life.
The Blue Ribbon restaurants in NYC are deservedly beloved. At at time when all sushi bars' menus seemed interchangeable, the Bromberg brothers' Blue Ribbon Sushi was a game changer.
Just as St. Paul was struck with divine revelation on the road to Damascus, so too did I experience a baked clam conversion, one that shook me to my culinary core, at Blue Ribbon on West 58th Street. And in writing this post, it's just occurred to me at the end of the block is the church of St. Paul the Apostle… Holy Clam Batman!
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The recipe is pure and simple as faith. White miso paste mashed with butter, scallion and panko crumbs is slathered over freshly shucked cherrystone clams. Steaming the clams open in advance would be a sin.
Broil. Devour. Swoon. You're now a believer.
Click here for the recipe for Miso Butter Clams.