Grilled clambake with miso-lime butter recipe

Ingredients for Grilled clambake with miso-lime butter

• 1,800 g littleneck clams

• 15 ml kosher salt, divided, plus more

• 225 g unsalted butter, room temperature

• 120 g white miso paste

• 5 cm piece ginger, peeled, very finely grated

• 5 ml finely grated lime zest

• 5 ml crushed red pepper flakes

• 675 g baby new potatoes, halved

• 450 g jumbo shell-on prawns

• 4 ears corn, shucked

• 14 spring onions, chopped

• 30 ml extra-virgin olive oil

• 15 g chopped coriander leaves with tender stems

• 15 ml toasted sesame seeds

• Lime wedges (for serving)

How to make Grilled clambake with miso-lime butter

1. Place the clams in a large bowl of heavily salted cold water and allow them to soak for 20 minutes. Drain the clams and scrub any that are still dirty or sandy.

2. In a food processor, pulse together the butter, miso, ginger, lime zest, and red pepper flakes until smooth and well combined. Set aside half of the miso butter for serving and transfer the remaining miso butter to a small bowl.

3. Prepare the grill for medium-high heat. Lay out two layers of two large pieces of foil on a work surface, overlapping them to create a large surface area. Place the potatoes in the centre of the foil in a single layer and dot with 30 g of the miso butter. Season with 1.75 tsp of salt. Fold up the sides of the foil, then crimp and fold to seal the packet. Transfer the packet to a large, rimmed baking tray.

4. Create another two-layer foil surface in the same way. Place half of the clams in the centre of the foil, dot with 22 g of miso butter, and enclose them in a purse shape, allowing you to check on the clams while cooking. Repeat this with another piece of foil and the remaining clams. Transfer both clam packets to the tray with the potatoes.

5. On another large, rimmed baking tray, arrange the shrimp, corn, and scallions in separate sections. Drizzle with oil and season with 1.25 tsp of salt. Toss to coat.

6. Grill the potatoes, turning them every 5 minutes, until tender when pricked with a toothpick, about 25 minutes in total. Once cooked, return the potatoes in their foil back to the baking tray to keep warm.

7. After the potatoes have been cooking for 10 minutes, grill the corn, brushing occasionally with miso butter and turning every 3–4 minutes, until charred in some spots, about 10 minutes in total. Return the corn to the baking tray and cover with foil to keep warm.

8. Grill the clams until they open, approximately 10–15 minutes. Transfer them to the tray with the potatoes and corn.

9. Grill the scallions and shrimp, brushing with miso butter and turning once halfway through, until the scallions are charred and the shrimp are cooked through, about 4–6 minutes, depending on their size. Return to the baking tray.

10. Cut each ear of corn into four pieces and divide them between two platters. Arrange the potatoes, shrimp, scallions, and clams on the platters, then pour the clam juices over the top. Garnish with coriander and sesame seeds. Serve with the reserved miso butter, lime wedges, and plenty of napkins.

Do Ahead:

• The miso butter can be made up to 2 days in advance. Cover and chill.

• The potato and clam packets can be prepared and grilled up to 1 day in advance. Enclose the packets and chill.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.