A vibrant mix of flavours, with a corn-and-miso base, vongole (clams) cooked in beer and tender fregola all topped with a fresh assortment of soft herbs.
- 2 cobs corn, husks and silks removed
- 2 tbsp olive oil
- 25 g butter
- ½ brown onion, chopped
- ½ large leek, pale end only, washed and thinly sliced
- 1 stalk celery, finely chopped
- sea salt, to taste
- 2 tsp white (shiro) miso
- 70 g (⅓ cup) fregola
- 600-800 g vongole or pippies
- 1 long green or red chili, thinly sliced
- 100 ml beer
- 50 ml pouring cream
- mixed soft herbs (parsley, coriander, basil, tarragon, chives and chervil)
- black pepper, to taste
- squeeze of lime juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Stand the corn cobs upright on your chopping board (in a bowl if you want to stop the kernels going everywhere) and cut the kernels off. Scrape the cobs with the back of a knife to extract the “milk” and set aside.
- Heat the olive oil and butter in a large heavy–based frying pan over low heat. Cook the onion, leek and celery with a pinch of salt for 10-15 minutes or until soft, but not coloured.
- Add the corn and corn milk to the pan with a pinch of salt and cook for another 8-10 minutes. Towards the end of cooking, stir in the miso.
- Meanwhile, bring a small saucepan of lightly salted water to the boil. Add the fregola and simmer until al dente. Drain and set aside.
- Increase the heat in the pan to high. Add the vongole and chilli and pour the beer over the top. Immediately cover the pan with a lid and cook, shaking the pan for a few minutes or just until the vongole open. Stir in the fregola.
- To serve, drizzle the cream over the top. Top with soft herbs, a little black pepper and a squeeze of lime juice.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.