The ultimate comfort meal that shines the spotlight on sweet Manila Clams, Miso Nori Butter, and house-made Fish Stock. Equal parts light and brothy, cozy and comforting — this recipe was created by Hog Island Culinary Director, Lauren Kiino.
2-4 Servings
Ingredients:
- 2 lb. Manila Clams
- 2 cups fish stock
- 1 jar of miso-nori butter
- 1/2 cup dry sake
- 4 TBSP dried nori (optional, but highly recommended)
- 4 TBSP shio dashi (optional, but highly recommended)
- Lemon zest
- 1 scallion, thinly sliced
- Cooked ramen noodles (optional, but highly recommended)
Recipe Preparation:
Melt miso nori butter in a saucepan with a lid. Add clams and sake, stir to coat and bring to a boil for 2 minutes. Add fish stock and dried nori. Cover and simmer until clams are open and cooked, about 4 minutes; discard any that are not open.
Finish with shio dashi and lemon zest. Serve as is or over cooked ramen noodles and garnish with scallion.
Get the main ingredients for this dish in our Miso Nori Steamer Kit, here.
