My cook book adventure is going good. Today, I did a bunch of main dishes like Chicken Adobo, Chicken Kelaguen, Lomi-Lomi Salmon, Epanadas, Scallops, Bacon Wrapped Shrimp, Red Rice, and Pan Seared Parrot Fish. There was more…a lot more but I forgot. It’s a little past midnight and I’m still going through some picture from Saturday morning. I came across the picture below. It’s a Cherry Stone clam shooter. The shooter was a one off thing I made on the fly out of pure inspiration. The main seasoning does not come from different herbs and hours of marinading but from the citrus, sake, and salt.
- 1 Cherry Stone clam, minced
- A pinch of green onion, minced
- 1 teaspoon sake
- 1 teaspoon lime juice
- A pinch of green bell pepper, minced
- A pinch of red bell pepper, minced
- A pinch of green onions, minced
- A pinch of slivered ginger, minced
- A pinch of black pepper
- A pinch of sea salt
Boil the Cherry Stone clam until it opens a little. Don’t leave it on the heat because we just want to get to the meat. Mince the clam and add sake, black pepper, salt, and lime juice. Set it aside while you prepare the decorations (bell peppers, green onions, and ginger). When ready to serve, place clams on the spoon and then add the decorations.