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Diamond Shell

Diamond Shell Clams

With Wakame, Citrus & Chilli
20 min Easy Serves 4

Ingredients

  • 1 kg Cloudy Bay Live Diamond Shell Clams
  • 1.5 tablespoons olive oil
  • 0.5 shallot, finely sliced
  • 1 ginger, finely sliced (about 1 cm piece)
  • 1 garlic clove, finely chopped
  • 1 tablespoon white miso
  • 0.5 teaspoon chilli paste (to taste)
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 0.5 lemon, zest and juice
  • 0.5 lime, zest and juice
  • 20 grams wakame or nori (rehydrated if dried)
  • 0.5 gai lan, torn or shredded (or bok choy / choi sum)

Method

  1. Rinse the live Diamond Shell Clams gently in water.
  2. In a pan twice the size of the clams (with a tight lid), warm 1½ tbsp olive oil over medium heat and cook ½ sliced shallot, 1 cm sliced ginger and 1 chopped garlic clove until translucent.
  3. Stir in 1 tbsp white miso, ½ tsp chilli paste, 1 tbsp soy, 1 tbsp mirin, and the zest and juice of ½ lemon and ½ lime.
  4. Add the clams, turn heat to medium-high, cover and steam 30–40 sec until they open. Toss through 20 g wakame and ½ bunch shredded gai lan, tip into a bowl and pour over the pan sauce.
The Diamond Shell Clam
The Clam

The Diamond Shell Clam

The versatile vongole-style clam of the collection: live, blanched and petite formats that go from pan sauce to pasta in under a minute. Kitchen-ready.

Meet the Diamond Shell
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Loose-live, MAP-live, blanched and IQF formats, delivered kitchen-ready with weekly availability updates.

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