250 g Arctic Surf Clams (cut into halves) 2 medium size portabella mushroom 2 tbsp extra virgin olive oil 1/4 tsp salt 1/4 tsp black pepper
1/2 cup fresh tomato (diced) 1 clove garlic (sliced) 1/2 cup basil (coarsely chopped) 1/2 tsp balsamic vinegar 1 tbsp white wine vinegar 2 tbsp extra virgin olive oil 1/4 tsp salt 1/4 tsp pepper
1. Cleaned and slice Portabella mushroom into long thin slices, lightly season with salt and pepper. 2. Brush on olive and grill until soften, then slice into thin strips.
Combine all ingredients in a large bowl, whisk well. Cover with plastic wrap and refrigerate.
Arrange mushroom and Arctic Surf Clams in serving plate, top with bruschetta or serve alongside.
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