Tomato Clams
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| Ingredients | Quantities |
|---|---|
| Tomato Paste | |
| Dashi | 1/2 cup |
| Miso | 10 g |
| Tomato Paste | 2 1/2 tbsp |
| Old Bay Seasoning | 1 tbsp |
| Squash, sliced into 1 cm each | 4 pieces |
| Club House Oregano Ground | 1/2 tsp |
| Clams | |
| Clams | 5 each |
| Sake | 1 cup |
| Cream | 1 tsp |
| Fresh basil, fried | 3 pieces |
chef's tip
Chef’s Tip: Use the extra tomato paste and clams to make a quick-service seafood pasta dish.
Instructions
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.
