Ingredients
| 2 tablespoons olive oil | |
| 2 medium zucchini, finely diced | |
| 1 clove garlic, finely mashed | |
| karengo miso butter | |
| 12 storm shell clams | |
| sumac, for sprinkling | |
| KARENGO MISO BUTTER | |
| 100g butter, softened | |
| 1 tablespoon white miso (I used Urban Hippy) | |
| 2 tablespoons karengo flakes (I used Pacific Harvest) |
Instructions
| 1. | Heat the oil in a frying pan, add the zucchini and fry for 3-4 minutes until just softened. |
| 2. | Add the garlic and cook for another minute. |
| 3. | Combine with 1 tablespoon of miso butter and set aside in a warm spot. |
| 4. | Shuck to remove one shell from each clam, leaving it attached to the other. |
| 5. | On a barbecue or hot plate put the clams meat-side down for 1 minute, turn over, add a teaspoonful of karengo miso butter and cook for a further 2-3 minutes. |
| 6. | Remove and allow to cool slightly. |
| 7. | While you can leave the clam whole in the shell it can be a little unwieldy to eat, so I tend to remove it carefully from the shell (making sure that you don’t lose any of the buttery clam liquor), slice, then put back into the shell. |
| 8. | Top with a good spoonful of the zucchini and sprinkle with sumac. Serve immediately. |
| 9. | KARENGO MISO BUTTER |
| 10. | Blend all the ingredients in a small food processor or in a bowl. |
| 11. | This will make more than you need but it is delicious with fish or tossed through spaghetti with some anchovies. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings
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