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What's Fresh - Clams

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
Combine and hand blend till smooth chill

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