Prep Time
15 Minutes
Cook Time
15 Minutes

60 Clams (Diamond Shell, Tua Tua & Moon Shell)
1 Tbsp Sesame oil
2 Tbsp Olive oil
2 Shallots (Peeled + finely sliced)
1 Red chilli (Thinly sliced)
Thumb size piece of Ginger (Peeled and sliced)
3 Garlic cloves (Peeled + thinly sliced)
4 Tbsp Chinese cooking wine
1 Tbsp White miso paste
3 Tbsp Soy sauce
2 Lime (Zest and juice)
4 Spring onions (Finely sliced)
Bunch of Coriander (Roughly chopped)

Cooking Instructions
  1. Place a heavy based pot with a tight fitting lid onto high heat. 
  2. Add the sesame and olive oils, as well as the shallots, garlic, ginger and chilli. 
  3. Cook gently for 3 minutes , stirring occasionally then add the white miso paste. 
  4. Add the cooking wine and soy. Bring back to the boil and add the tua tua and cover with the lid. 
  5. Cook clams for 3 minutes and remove lid to check. Remove any open clams and place to one side. 
  6. Once all clams are open remove them from the pot and place to one side. 
  7. Reduce liquid by ½ and add the coriander, spring onions, lime zest and juice.
  8. Add clams back to the pot and toss to combine. Taste and season if desired.
  9. Serve with steamed jasmine rice for an easy, fresh, healthy and delicious dinner.

Recipe courtesy of Bradley Hornby of Arbour Dining