Tomato Clams

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


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 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.



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.

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