Clams with Wasabi Ultra-Fresh Sauce
Blanched clam meat seasoned with wasabi ultra-fresh sauce, served in its original shell.
Story
Tender blanched clam meat tossed in a bright wasabi ultra-fresh sauce is served in its natural shell for a fresh, briny, flavorful bite.
Ingredients
cooking wine
2 teaspoons
cilantro (for garnish)
1 stalk
wasabi soy sauce
2 tablespoons
Manila clam (soak in clean water to purge sand, scrub clean, remove clam meat and reserve the shells)
Instructions
1
Prepare the Manila clams
Place the Manila clams in running water and let them rest for a full day to allow them to completely spit out all sand and mud. Scrub the surface clean, carefully remove the raw clam meat, and wash the reserved shells separately.
2
Blanch
Set a clean pot over heat, pour in clear water and bring to a rolling boil, add cooking wine, then pour in the clam meat and blanch until just cooked through, then remove. Place the clam shells in the hot water to rinse briefly, then take out and drain off all excess moisture.
3
Arrange on a plate
Arrange the clam shells at equal intervals on a serving plate, and place the clam meat into each shell separately.
4
Season and garnish
Drizzle with wasabi premium soy sauce, garnish with cilantro, and the dish is ready to serve.
