Savory Flan with Clams

Defrost Arctic Surf Clams by removing from packaging and placing in a single layer into a perforated container to defrost at a refrigerated temperature (1-4⁰C) for a minimum of 4 hours to a maximum of 12 hours (overnight).

To prepare Clam Flan

1. In a small pot, sauté shallots with olive oil until translucent. Add in bay leaf, fennel seed, black peppercorns, and sake. Bring to a boil and add in clam juice. Strain, reserve the liquid, and allow it to cool.
2. Using an egg topper, cut of the tops of eggshells and reserve them for plating. NOTE: 1 egg shell per person is required for plating this dish. Clean shell thoroughly, alternatively use a small ramekin for the flan.
3. Whisk eggs very well to break up as much protein as possible. In a mixing bowl, combine strained clam liquid, cream, turmeric, and eggs together.
4. Prepare cleaned eggshells and set them in small cups to prevent tipping. Fill the eggshells with the clam flan mixture, leaving about 1 cm at the top.
5. Cover each egg with an aluminum foil lid and steam in a water bath for 10 minutes or until the flan is fully set.

To prepare Arctic Surf Clam

1. Clean the Arctic Surf Clams by opening the white part of the clam and washing thoroughly.
2. Slice the clams vertically, leaving the tip of the clam intact to fan it out. In a saucepan, bring butter and soy sauce to a boil. Take it off the heat and allow it to cool to room temperature.

To prepare other toppings

1. Slice green onions on a long bias as thinly as possible. Soak in ice water to curl. Shake excess water off and toss with sesame oil, chili flakes, and season with salt.
2. Tobiko (seasoned flying fish roe) is to be defrosted. Serve with a non-metallic spoon.

To plate

1. Dip prepared Arctic Surf Clam into the soy sauce butter mixture and place on top of the flan. Garnish with green onion salad and a small amount of Tobiko.