120g Clearwater Cockle Clams
100g Chicory lettuce
2g Chicken powder
25g Rice wine vinegar
15g Garlic juice
8g Sesame oil
1 – Slice cockle clams into halves and clean.
2 – Blanch clams in hot water for 3 seconds and immediately place in ice water for cooling. Once cooled, drain water.
3 – Toss clams and lettuce with seasoning.