Clam Salad With Miso Dresssing

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From The Japanese Cooking Class Cookbook. Best with fresh clams, but canned baby clams can be used in a pinch, just don't cook them, as they are already cooked, just marinate them in a few drops of sake. Raw clams may also be used if they are VERY fresh. Place shucked raw clams in a sieve, immerse them in a large bowl containing 3 cups cold water and 2 tsp salt. Gently shake colander several times, allowing water to rinse clams; drain well.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix vinegar, 1 tbsp sake, miso, sugar, and soy sauce in a small bowl. Stir to dissolve sugar; reserve dressing.
  2. Cook clams: place clams and 1 Celsius water and remaining 1/2 tsp sake in a 2-qt saucepan; heat to boiling over medium-high heat, then reduce heat and simmer just until clams are cooked through, about 1 minute. Drain and cool completely.
  3. Cut green onions into 1-inch lengths. Heat remaining 2 cups water and the salt to boiling in a 2-qt saucepan over medium-high heat. Add white parts of onions and thicker green parts to pan; boil 1 minutes, then add green tops of onions and boil 1 minute longer. Drain and cool completely.
  4. Combine clams and onions in mwedium bowl; add dressing. Toss lightly until thoroughly mixed, then transfer to medium serving bowl orr four individual bowls.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: