Northern Propeller Clam Skewers with Spring Water Dipping Sauce


  1. Place lemon in icy, cold water, set aside. Remove the tail of the Northern Propeller Clams and cut into bite-sized pieces, place in the lemon water to marinate.
  2. Mix together the soy sauce, chicken sauce, sugar, seasoning sauce, rose wine and spring water.
  3. Add to this mixture the cilantro, shallot, garlic, red chili and wild chili.
  4. Skewer diced lettuce root, black fungus and Northern Propeller Clams, then marinate them in the mixture for 30 minutes, place in refrigerator to keep cold.


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