Addictive and so incredibly simple. These beauties are ready in 15 minutes and all they need is some crusty bread to soak up the moreish umami broth.
2-4
Serves
10m
Prep
5m
Cook
Ingredients
For the nori butter
- 125g butter, softened
- 1 tablespoon white miso
- ½ nori sheet, toasted and ground
- 1 teaspoon horseradish
For the clams
- 1kg clams
- 2 tablespoons nori butter
- 2 garlic cloves, finely chopped
- 2 eschalots, thinly sliced
- 250ml lager
To serve
- Lemon wedges
- Crusty bread
Method
1. To make the butter
Mix all the ingredients for the butter together until combined. Set aside.
2. To steam the clams
Heat a large pot or deep frypan over a medium high heat. Add the nori butter, garlic and eschalots, sautéing for a minute or two until softened. Add the clams and stir to coat with the butter mixture. Add the beer whilst reducing the heat to medium. Cover and steam for 2 minutes, shaking the pan occasionally until the clams have popped open.
Spoon into bowls, discarding any unopened clams. Drizzle over the cooking juices and serve with lemon wedges, crusty bread and the remaining nori butter.
Featured in Summer 23/24
