Clams are an often-overlooked shellfish,
at least in terms of cooking them at home.
Throwing them on the grill creates a stunning
summer meal that can’t be any easier (there’s
a theme here!). Miso lends a touch of umami
while lime and basil add bright freshness.
Makes
2 servings
Total Time
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Ingredients
Test Kitchen Approved
About Miso
Miso comes in a variety of colors.
The darker the paste, the longer it’s
aged and the stronger the flavor.
Instructions
Preheat grill to medium-high
(350–400°) with a 10-inch cast-iron
skillet on grill.
Add oil and garlic to skillet; sauté
until fragrant, about 1 minute.
Stir in miso and butter until
emulsified.
Stir in clam juice until combined.
Add clams to skillet, close grill,
and cook until clams open, about
15 minutes. Discard any clams
that do not open. Toss in lime juice
and basil. Divide clams and juice
between two bowls; serve with
lime wedges.
Store mussels and/or clams in the fridge
(for 2–3 days) on ice in a colander set in
a bowl so the melted ice can drain away;
cover with a damp towel.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 373
% Daily Value*
Total Fat 27g 41%
Saturated Fat 9g 45%
Cholesterol 63mg 21%
Sodium 964mg 40%
% Daily Value*
Carbs 14g 4%
Protein 18g
*Percent Daily Values are based on a 2,000 calorie diet.
