- 6 extra-large storm clams
- 2 tbsp unsalted butter
- 2 cloves garlic, crushed
- 1 tbsp white/yellow miso paste
- dried powdered konbu seaweed
- flake salt
- fresh lime - drop of juice and a little zest
Heat the clams by either baking in the shell in a preheated oven or grill over hot coals.
Heat a saucepan over a medium heat, add the butter and allow to melt. Add the garlic and cook until the butter froths and turns nut brown.
Remove from the heat and whisk in the miso, konbu, salt and lime.
Open the clams, spoon in the butter and serve hot.