Ingredients

• 1 doz. steamer clams, shucked, juices reserved

Tartares:

• 1/4 cup ripe avocado, small dice
• 1 small shiso leaf, cut into small squares
• 1 teaspoon scallion green, thinly sliced on a bias
• lemon juice, to taste
• soy sauce, to taste
• salt and pepper to taste

Clam siphons:

• siphons and mantles from 10 clams, chopped
• 1 pinch chopped chives
• lemon juice to taste
• salt and pepper to taste

Chive oil:

• 1/2 cup garlic chive greens, roughly chopped
• 1/4 cup oil
• 3 tabelspoon clam juice
• salt to taste

Clam bellies:

• 12 garlic chive buds
• 10 clam bellies
• 1 pc. kombu, rinsed
• 1 cup dashi
• 1/4 cup soy sauce
• 1/4 cup sugar

Fried clams:

• 1 tabelspoon Gochu jang
• 1 tabelspoon. Clam juice
• 1.5 teaspoon. Sugar -two 1/3” slices yellow summer squash
• 1 tabelspoon oil
• 1 pinch thinly sliced chive bud stems -salt and pepper
• 2 whole shucked clams
• flour for dredging
• salt and pepper
   

Directions

 Make the tartares:

1. Mix the first set of ingredients for tartares
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