RECIPE: MISO BUTTER CLAMS
Inspired by Blue Ribbon
2 dozen cherrystone clams, freshly shucked
5 T. butter at room temp
1 T. + 1 t. white miso paste
1 scallion, white part minced and the greens sliced into thin rings
5 T. panko bread crumbs
Mash the butter, miso, scallion and 4 T. of the panko into a creamy paste. Use a spatula to spread the mixture over the clams so that they're completely covered. Use the last T. to sprinkle a pinch on the tops of the clams.
Broil for about 2 minutes, just until golden brown. Keep an eye on them.
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