Recently, Arctic Surf Clam has become increasingly available in markets, and it’s affordable and impressive in size. How can we best cook this delicious Arctic Surf Clam?
Arctic Surf Clam and Japnese Hokkigai Clam are actually two different types of shellfish. The former has a purple foot before cooking, turning light red after cooking, while the latter has a grayish-white foot before cooking. However, in Japan, both types are collectively referred to as Hokkigai. Since they are quite similar, we can treat them as one and not worry too much about the differences.
Arctic Surf Clams have a delightful, firm texture and are incredibly fresh and sweet. Using just a few simple ingredients can really bring out their flavour. This French-style recipe uses garlic, white wine, and butter, creating a dish that's absolutely delicious when paired with some bread. If you see Arctic Surf Clam at the market next time, it's definitely worth picking some up to try!
Ingredients(serve 3-4)
Arctic Surf Clam | 6-8 each |
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Onion | ½ bulb |
Garlic | 6 cloves |
Fennel | 1 each |
Dill | 15g |
Parsley | 15g |
White Wine | 150 ml |
Water | 150 ml |
Unsalted Butter | 20g |
Rock Salt | ½ tsp |
Lemon | ½ each |
Bread (optional) | to taste |
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