PEAK SUMMER.
1/2 cup white miso paste1 tsp. crushed red pepper flakes2 Tbsp. extra-virgin olive oilPreparation
Pulse butter, miso, ginger, lime zest, and red pepper flakes in a food processor until smooth and well incorporated. Set aside half of miso butter for serving. Transfer remaining miso butter to a small bowl. Arrange 2 more layers of 2 large pieces of foil in the same way to create 1 large surface area. Place half of clams in center of foil, dot with 1 1/2 Tbsp. miso butter, and enclose in a purse shape . Repeat with more foil and remaining clams. Transfer both packets of clams to pan with potatoes.
Grill potatoes, turning every 5 minutes, until tender when pricked with a toothpick, about 25 minutes total. Return potatoes in foil back to baking sheet to keep warm.
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