Vongole al vapore con Miso e vino di riso

Preparazione

1. Rinse the clams well in cold water. Throw away any with cracked shells or shells that don’t close when tapped sharply. Place the rest in a large basin of cold water and leave to stand for 30 minutes. The clams will spit out any sand that might be present inside the shells.
2. Meanwhile, peel and finely chop the garlic and ginger. In a small bowl, stir together the miso, sugar, rice wine and water and set aside.
3. When ready to cook, heat the groundnut oil in a large heavy-based saucepan or wok. Over a medium heat, fry the garlic and ginger until fragrant.
4. Turn the heat up to medium high, add the clams and pour in the miso mixture. Cover with a tight lid and allow the clams to steam for 3–5 minutes, or until they have opened. Discard any that don’t open.
5. Dish out onto a large serving platter and sprinkle with coriander to finish. Serve immediately, with the miso clam broth spooned over steamed rice.