The sweetness of young spring onions goes nicely with salty miso and clams in this dish: The little bulbs absorb the sauce an then explode with flavor with every bite. If you have some new potatoes on hand, halve them and toss them in the pan along with the clams.
Recipe courtesy of Cooking Channel
Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 24 littleneck or other small clams
  • 2 dozen spring onions, preferably with smaller bulbs (1/2 to 1 1/2 inches across)
  • 4 tablespoons unsalted butter
  • 2 tablespoons mirin
  • 2 tablespoons white miso
  • Cooked rice, for serving

Directions

Put the clams in a bowl under cold running water. Let the water run over them while you continue. 

Trim the green tops from the onion bulbs and thinly slice enough to fill 1/4 cup, and reserve. Peel the bulbs like you would an onion, leaving some of the root. Halve only the largest bulbs, if any. Scrub the clams. 

Heat the butter in a large skillet with a lid over medium-high heat until the foam mostly subsides (the butter will start to brown, which is ok). Add the bulbs and cook, stirring, until they start to brown, 2 to 3 minutes. If the butter starts to turn dark brown, reduce the heat a bit. 

Stir in 1/4 cup water, the mirin and the miso. Add the clams and turn the heat to medium-high. Cover the pan and cook, shaking the pan occasionally, until the clams open, 6 to 8 minutes. Stir in most of the reserved sliced greens. Ladle the clams and their broth into 4 bowls, discarding any clams that don't open. Garnish with the rest of the greens over the top and serve with cooked rice. 

Cook's Note

White miso is available at Asian specialty stores and some supermarkets.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Grilled Bacara Ranch Spring Onion

Recipe courtesy of David Reardon

Spiced Beef Stir-Fry Topped with Spring Onion and Coriander

Recipe courtesy of Ching-He Huang

Grilled Spatchcock Chicken with Spiced Butter, Grilled Spring Onions, Young Favas and Couscous

Recipe courtesy of Michelle McKenzie

Grilled Spatchcock Chicken with Spiced Butter, Grilled Spring Onions, Young Favas and Couscous

Recipe courtesy of Michelle McKenzie

Mekong School Prawns Stir Fried with Pork Belly and Spring Onions: Tep Rang Ba Roi

Recipe courtesy of Luke Nguyen

On TV

Food's Greatest Hits

7:30am | 6:30c

Food's Greatest Hits

8:30am | 7:30c

Food's Greatest Hits

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here