For this recipe I harvested manila clams right off the beaches of the Puget Sound in Washington State. Lucky for me I only have to drive a short distance to get these babies. However, any steamer clams will suffice. I’ve eaten more of these than I can even recall, but most of them have been cooked in the typical white wine and butter broth. I had something similar to this off a menu at some fancy restaurant in Seattle many years ago that is no longer open and I’ve never seen anything quite like it anywhere else, so I decided to make my own.
Love elote but can’t eat it gracefully? Here’s a version for dates, parties, and fancy clothes that shouldn’t get messy but should still get all the fun.
The corn skewers can be roasted, broiled or grilled before getting all dressed up. Use Polar baby corn or another brand that you know doesn’t smell like a barnyard, or even fresh if you can get it!
This dish is Japanese inspired fusion dish which uses white miso which I buy at the Asian grocery. I make this often because its very quick to make and very easy clean-up for those days when my schedule is hectic. I serve it with roasted asparagus (roasted same time as the salmon) and either mashed potatoes or rice. The salmon come out moist and flavorful with an unexpected umami flavor. The entire meal take less than 30 minutes to prepare and it is delicious and very healthy .