host picture

| Bookmark and Share

What's Fresh - Clams

clams.jpg
Today in our What's Fresh food segment, Chef Dwayne Ennest brought in these fantastic clam creations - cherry stone clams chilled on the half shell with a sesame yuzu vinaigrette and roasted Rhubarb.





Here's the recipe:

Smoked Dijon yuzu oil for chilled clams
1 cups extra virgin olive oil
3/4 cup white wine vinegar
1/2 teaspoon lemon oil
½ teaspoon orange oil
½ cup sesame oil
1 ½  tablespoons smoked Dijon
1/2 cup yuzu juice
1/2 cup lime juice
salt 
pepper
Combine and hand blend till smooth chill

Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.