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HOKKIGAI ARCTIC SURF CLAMS WITH GINGER AND SCALLIONS COLD APPETIZER 薑蔥北極貝冷盤食譜

HOKKIGAI ARCTIC SURF CLAMS WITH GINGER AND SCALLIONS COLD APPETIZER 薑蔥北極貝冷盤

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5 from 22 reviews

In preparation for the upcoming Chinese Lunar New Year, I prepared a refreshing cold appetizer recipe. Consider this easy dish a surf clam salad. It is beautiful, celebratory vibrant and easy to make. Pair this Hokkigai Arctic Surf Clams with Ginger and Scallion Cold Appetizer with a Spicy Soy Dipping Sauce 薑蔥北極貝冷盤 辣椒豉油 for a satisfying finish! Add White Cockle Clams for an added layer of sweet ocean umami flavour.

Ingredients

Scale
  • 400g Arctic Surf Clams (Use my discount code “INSTANOMSS10” for 10% off your Clearwater.ca purchase).
  • 400g Cockle Clams
  • 1/2 lime, sliced
  • 3 stalks green onions, julienne
  • 1 thumb ginger (approximately 2 inches), julienne
  • 3 tsp sesame oil

 

Spicy Soy Dipping Sauce 辣椒豉油

  • 2 bird's eye chilli, finely chopped and seeded
  • 1 stalks green onions, julienne
  • 1 thumb ginger (approximately 1/2 inch), julienne
  • 1/2 tbsp sugar
  • 1/2C vegetable oil
  • 1/4C Steamed Fish Soy Sauce (light soy sauce)

Instructions

How To Prepare Arctic Surf Clams & Cockle Clams

  1. In a large mixing bowl, defrost Arctic Surf Clams under running cold water.
  2. Slice and cut on the bias into halves and clean off the stomach part.
  3. Place the clams and lime slices in ice water bath for 5 minutes. Placing the clams with lime slices accentuates the faint sweet flavour.
  4. Remove from water and pat dry.

 

How To Prepare Hokkigai Cold Appetizer 薑蔥北極貝冷盤

  1. Toss in Arctic Surf Clams and Cockle Clams sashimi in a large mixing bowl.
  2. Add in julienne green onions and ginger.
  3. Lightly drizzle sesame oil. Mix well.
  4. Plate and set aside.

 

How To Prepare Spicy Soy Dipping Sauce 辣椒豉油

  1. In a small dipping bowl, add julienne green onions, ginger, finely chop birds eye chilli and sugar.
  2. In a small pot, over medium-high heat, simmer neutral tasting/vegetable oil before smoking. The oil must be hot and cooked.
  3. Pour cooked oil directly over green onions, ginger and birds eye chilli in the small dipping bowl. You will here a sizzle sound and see bubbles.
  4. Add steamed fish soy sauce into the small dipping bowl.
  5. Mix well.
  6. Serve and Enjoy.

Equipment

Notes

  • You can defrost and prepare clams one day ahead and store in the refrigerator.

Nutrition

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