RECIPES / Sustainable Seafood
Kyoto Clams
Description
Serves: 4
Ingredients
32 Ea Littleneck or Middleneck Clams
1 Tablespoon Unsalted Butter
1 Tablespoon Minced Garlic
1 Whole Shallot, julienned
½ Cup Finely diced Red Bell Pepper
2 Medium Bananas, peeled and cut into rounds
¼ Cup Kikkoman Reduced Sodium Soy Sauce
½ Cup Sake
1/2 Bunch Cilantro, Chopped plus 2 sprigs for garnish
1/2 Bunch Scallions, Chopped
Preparation
To Prepare: To prepare the clams, wash under cold running water and set aside. Place a sauté pan over medium heat add butter to melt; add the garlic, shallot, bell peppers and banana. Cook until fragrant, and add the clams, soy sauce, and sake. Cover, and simmer until the clams open.
To Serve: Toss the cooked clams with the cilantro and scallions, and serve in bowls with whole cilantro sprigs to garnish.
More Sustainable Seafood
- Chermoula Spiced Mussels
- Lobster Mac & Cheese
- Tamarind Chili Grilled Calamari with Orange Salsa
- Chef Allen's Shrimp & Mango Summer Rolls
- Crab Hash
- Lobster Quesadilla
- Wild Florida Garlicky Guava Shrimp
- Sizzle & Spice Calamari & Watermelon Salad
- Mahi-mahi with Orange, Guava & Rum
- Roasted Lobster Stuffed with Stone Crab Claws