Single

Cloudy Bay Clams with Two Sauces

10 minshere
Cooking method: Raw

Cloudy Bay Clams with Two Sauces

10 mins
Cooking method: Raw
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Recipe

Ingredients

Mignonette Dressing

  • Makes enough for 24 Cloudy Bay Clams
  • 60ml white wine vinegar
  • 60ml dry white wine
  • 1 tbsp shallots or red onion, finely chopped
  • a little freshly ground black pepper

Ponzu Dressing

  • Makes enough for 24 Cloudy Bay Clams
  • 80ml soy sauce
  • 160ml rice wine vinegar
  • Juice of one lemon
  • 70ml water
  • 1 tbsp Bonito flakes (available at Asian markets)

Seafood used

Cooking method

These two dressing are perfect companions for raw clams. It is great to serve them together, along with some halved lemons.

Mignonette Dressing

  1. Mix all the ingredients together and spoon over the clams, making sure a little of the shallots or onion go on each one.

Ponzu Dressing

  1. Bring all the ingredients to a simmer for two minutes and then strain them through a fine sieve. Store in the refrigerator overnight before using. This dressing will keep for months in the fridge. Serve with chilled raw clams.

This recipe serves 4-6 people.


Image: courtesy Cloudy Bay Clams
Recipe: Martin Bosley