Clearwater Kitchen » Recipes » Clam Recipes » Arctic Surf Clam Recipes » Savory Flan with Clams
Serves 10 as an appetizer
10 pieces Arctic Surf Clam
1 tbsp 15 g Butter, Unsalted
1 tbsp 15 g Soy Sauce
½ cup 125 g Clam Juice
1 leaf 0.2 g Bay Leaf
¼ tsp 0.5 g Fennel Seeds
¼ tsp 0.2 g Black Peppercorn
1 tbsp 8 g Shallots, Minced
1 tsp 5 ml Olive Oil
½ cup 125 g Sake (Japanese Rice Wine)
5 large 250 g Eggs, Whole
1 cup 250 ml Cream, 35%
¼ tsp 0.3 g Turmeric
½ stalk 15 g Green Onion
¼ tsp 0.5 g Chili Powder
½ tsp 2 g Sesame Oil
To taste Salt
1 tbsp 12 g Tobiko
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).
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