CLAMS IN MISO & JALAPENO BUTTER

MISO BUTTER

  • Leave the butter out to bring to room temperature and soften (at least 60mins).
  • Deseed and dice the jalapeno. Dice the garlic.
  • Fold miso paste, jalapeno, garlic and brown sugar into the butter.
  • Form a sausage with the butter mixture about 4cm in diameter and chill in the fridge until set. Portion butter into discs of 80gms.

CLAMS

  • Clean the clams under cold running water and dry with a towel.
  • Heat pot with oil over high heat until smoking.
  • Drop clams into the pot and pour the white wine and mirin over the clams and cover.
  • Once clams are open, add 2 discs of the sliced butter and stir into the sauce until the butter is melted.

TO SERVE

  • Spoon clams and sauce into serving dish and serve hot.
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