per serving
A: shellfish meat
2 red clams
1 long-neck clam
2 surf clams
2 scallops
B: served in shells
2 razor clams
4 clams
50ml white wine
1 shallot, finely sliced
fresh seasonal vegetables
40 grams of green Japanese daikon
8 slices of radish
4 pieces of edible sansai vegetables
5g each shallots, chives, parsnip, shiso leaves and dill
dressing
60ml organic olive oil
50ml white wine
15ml white balsamic vinegar
juice and grated peel of 1 lime coriander leaves
Serves 4
Remove the shellfish A from their shells, wash and drain in a strainer. Lightly boil in salted water, then refresh in iced water. Drain, dry, and cut the shellfish meat into bite-size pieces.
Set a pan with the wine and shallot for the shellfish B to simmer over a low heat. Lightly boil the razor clams and clams in their shells, then set aside to cool.
Combine the dressing ingredients and a pinch of salt and pepper. Place all the shellfish in a bowl and blend in most of the dressing: leave to marinade for at least half an hour.
Arrange the marinated shellfish on the plate, garnishing with the fresh seasonal vegetables. Drizzle with the remaining dressing and top with grated lime peel.
