Tomato Clams


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Tomato Paste
Dashi 1/2 cup
Miso 10 g
Tomato Paste 2 1/2 tbsp
Old Bay Seasoning 680 g 1 tbsp
Squash, sliced into 1 cm each 4 pieces
Oregano Ground 350 g 1/2 tsp
Clams
Clams 5 each
Sake 1 cup
Cream 1 tsp
Fresh basil, fried 3 pieces

Instructions

This recipe was created for Club House for Chefs by: Shota Nakajima, Chef Owner of Adana Restaurant in Seattle.

For the Tomato Paste: Combine the tomato paste, miso and OLD BAY Seasoning. Slowly add dashi to mixture. Slowly simmer down with oregano and squash until half way.

For the Clams: Place clams in pot with sake and lowly simmer until they open. Add clam juice into sauce.

For Serving: Place a spoon full of the tomato paste in the bottom of a bowl and top with the cooked clams. Finish by drizzling the tomato paste of the clams and serve.

Tips:

Chef’s Tip: Use the extra tomato paste and clams to make a quick-service seafood pasta dish.

 



You might also be interested in:


What are the favourite entree salads

The diversity of Canadian food

How are restaurateurs using fish in their menus

Should there be more seafood on your menu

Summer food trends