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