Barbecued Clams With Miso and Sweetcorn
By Giovanna Ryan
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Easy
Shellfish on the barbecue is something that people don’t always think about doing or are worried about. However, the quick-cook nature of shellfish and their ready-made barrier to the intense heat in the shells themselves makes them perfect for grilling. In this recipe, the clams are essentially steamed on the barbecue but you still get the bonus of the smoky flavour from their time on the grill. Look for medium sized clams such as palourde or littleneck and if you can’t get hold of clams, mussels would be a good substitute.
Ingredients Serves: 4
- Around 1kg medium sized clams
- 2 whole corn cobs
- 40g soft butter (roughly)
- 200ml rice wine or dry white wine
- 2 tablespoons white miso paste
- Small bunch coriander, roughly chopped. Leaves and stalks divided.
- 3 spring onions, thinly sliced
- 2 whole corn cobs
- 1 red chilli, thinly sliced
Method
- Start by soaking your clams for at least 30 minutes in cold water so they spit out any sand inside them. Some clams will come pre-cleaned but it’s always safest just to give them a quick soak. Discard any open clams and any that have broken shells.
- Pre-heat your barbecue to a high heat.
- Brush your corn cobs with the butter and place on the grill. Allow to char slightly on one side then turn to char all sides. Remove from the heat and set aside. At this point, you could brush them with a little miso paste for extra flavour. Side note - these are also excellent as they are as a side dish in any barbecue.
- Meanwhile, in a large, deep baking tray, place the wine, miso paste and the chopped stalks of the coriander. Add the clams and cover tightly with foil, leaving enough room for the clams to expand when they open.
- Place the clams on the hot barbecue and leave to steam for around 8-10 minutes. Once they’ve all yawned open, remove from the heat and gently stir in the coriander leaves, chilli and spring onions. Cut the corn kernels off the cobs and add to the clams.
- Serve just as they are, with bread or stirred through noodles or long pasta.
About the author
Giovanna Ryan was a Masterchef finalist in 2017 and is now a contributing food editor for House Beautiful UK. Born and raised in London, she comes from a family of foodies and is inspired by her Italian heritage. When she's not cooking up a storm in the kitchen she teaches classes for her business cook and feast.
