I love raw clam sashimi, full of wonderful sweet umami flavour and crunchy texture, Hokkigai clam is one of my favourites. I would never thought that there will be a chance to get hold of fresh Hokkaigai clams, to prepare it myself in my kitchen in Ireland.
Thanks to my industrious fish monger, he managed to convince a friend to drive a lorry load of shellfish from France over to him, hence I could enjoy this delicacy. After watching a couple of videos on YouTube, it is easy to know how to open and clean the clam, not any harder than opening oyster.
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