What a spectacular dish! Western people wouldn’t think to use clams this way. Common orient clams in nuta sauce is a traditional Japanese dish, very popular, delicious, beautiful and easy to make. The picture shows a way to decorate the plate with common orient clams. A variation would be with smaller clams without shells, tossed all together and served as a salad. Alternatively it is possible to use other shellfish or seafood and for the nuta sauce, celery and spinach.
- 10 common orient clams
- 15 spring onions (preferably green)
- 1 big spoonful of white miso paste
- 1 big spoonful of light brown sugar
- 4 big spoonfuls of rice or malt vinegar
- freshly squeezed lemon juice
METHOD Start preparing the nuta sauce in a small pan using the white miso paste, rice vinegar, light brown sugar and a pinch of salt on low heat. Knead until everything is completely mixed well. Let everything cool down to room temperature.
Cut the spring onions on the diagnonal, put them in a pot with boiling water for just 15 seconds, drain and rinse with cold water. Add a pinch of salt and put them in the fridge.
Put the clams in a pot with cold water and a pinch of salt and boil them until the shells open. Drain and let them cool down. Take the clams out of the shells and chop them if too big.
Mix the nuta sauce and the green spring onion, put this mix into the shell and top with the pieces of clams. Sprinkle 1-2 drops of lemon juice on the clams and serve on a large plate.