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Storm Shell

Storm Shell Clam

In Dashi Miso Soup
20 min Easy Serves 4

Ingredients

  • 1 kg Cloudy Bay Clams Live Diamond Shell Clams
  • 1 litre dashi stock
  • 2 tbsp white (shiro) miso paste
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp mirin (optional)
  • 1 tsp fresh ginger, grated
  • 2 spring onions, finely sliced
  • 2 packs fresh ramen noodles (or 200 g cooked noodles)
  • 1 sheet nori, thinly sliced (optional)
  • Sesame seeds, to garnish

Method

  1. Bring the dashi stock to a gentle simmer in a large saucepan. Add the ginger, soy sauce and mirin.
  2. Add the Live Diamond Shell Clams to the dashi and cover. Cook over medium-high heat for 30-40 seconds or until the clams have just opened, then reduce the heat.
  3. Meanwhile, cook the ramen noodles according to the packet instructions and divide between four serving bowls.
  4. Place the miso paste in a small bowl, add a ladleful of hot dashi and whisk until smooth. Stir back into the saucepan, taking care not to boil the soup after adding the miso.
  5. Stir through the sesame oil.
  6. Divide the Diamond Shell Clams between the bowls and ladle over the dashi miso broth.
  7. Finish with spring onions, nori and sesame seeds. Serve immediately.
The Storm Shell Clam
The Clam

The Storm Shell Clam

Deep-water surf clam with a clean, sweet flavour and a firm bite, the raw-bar and broth specialist of the collection. Available frozen and MAP-live, kitchen-ready.

Meet the Storm Shell
From our waters to your kitchen

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Loose-live, MAP-live, blanched and IQF formats, delivered kitchen-ready with weekly availability updates.

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