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Fish and Seafood
1/2 cup thin soy sauce
1/2 cup Chinese rice wine
2 Tablespoons white miso paste
3 Tablespoons granulated sugar
30 whole clams, their shells well-scrubbed
30 wooden skewers soaked in warm water for half an hour
1. Combine the soy sauce, rice wine, miso paste, and the sugar and bring to the boil for half a minute, then allow to cool to room temperature.
2. Add the clams and marinate for one hour. (One can take the clams out of their shells before or after marinating; and reserve the mariade.)
3 Skewer the clams, six to a skewer, then broil for two minutes, eight inches from the heat source, basting them with the marinade once or twice on each side, the serve immediately.