This morning, I made super spicy clam curry. Whenever I see clams marked down to half price at the supermarket, I feel both lucky and satisfied knowing I helped rescue food from going to waste.

To prepare it, chop an onion, sprinkle it with a pinch of salt, and sauté. Next, add the clams, garlic, and dried red chili pepper. Once sautéed, add water and let it boil for a few minutes. Add as much cayenne pepper as you like, then break in the curry roux blocks and stir until dissolved. It takes about 15 minutes to make—just the right amount of time to cook rice using the quick mode on a rice cooker.

The finished clam curry was about as spicy as CoCo Ichibanya Level 7. Working up a pleasant sweat, I devoured the whole meal in one go. Clams are also perfect for miso soup. Why not replenish the minerals lost during midsummer with the iron and vitamins from clams?

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