Miso Mayonnaise
- 1/2 cup mayonnaise
- 2 teaspoons white or red miso
- 1 teaspoon Dijon mustard
- 1 squeeze fresh lime juice
- Optional: Sriracha sauce to taste
In a small bowl, add the mayonnaise, miso and lime juice and mix until smooth. Season to taste. If you prefer a little heat, add some Sriracha. Miso is very salty, but I add two tablespoons. Keep Miso Mayonnaise covered in refrigerator and it will last as long as plain mayonnaise.
Coleslaw
- 4 cups chopped cabbage (about 1/2 head)
- 1/8 cup diced carrots
- 2 tablespoons minced onions
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup mayonnaise
- 1/4 cup sweet Asian vinegar
Chop and dice cabbage and carrots, add to large bowl and stir in minced onions. In a separate bowl, add spices, mayo and vinegar and mix until smooth and creamy. Pour sauce over the vegetables and mix thoroughly. Cover bowl and refrigerate several hours or overnight before serving. Make sure the sauce is not too thin, you don’t want your coleslaw to soak the bun, so a drier slaw (thicker dressing) is best.
Build your Poor Boy(s)
- Pre-make fried razor clams: Enough for four sandwiches (use leftovers).
- Four French Sandwich Rolls: Preheat the oven to a low broil. Butter the rolls and place on a baking sheet. Broil until golden, 2 to 3 minutes, remove from oven and let sit. You want your rolls crisp, even after adding the coleslaw.
- Assembling the Sandwich: Liberally spread Miso Mayonnaise on both sides of the rolls. Add the Razor Clams and coleslaw. Serve immediately.
From the book Clamming the Pacific NW Coast.
