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 Available at
​McEwan in Toronto
&
​ Taste the 4th Sense in St. Jacobs, ON

  McEwan TD Centre
 66 Wellington Street West (PATH)

McEwan Shops at Don Mills
38 Karl Fraser Rd, Toronto

Taste The 4th Sense
4 Hachborn St. West, Unit 2, St Jacobs, ON

Surf Clam Salad

10/13/2018

4 Comments

 
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This surf clam salad is based on a Laotian shrimp salad called Laap Goong (literally Shrimp Salad).  

Clams are high in protein, iron and omega-3 fatty acids, which make them a great addition to your meals.  
The biggest harvester and processor of Surf Clams is a Canadian company named Clearwater Seafoods based in Bedford Nova Scotia. Surf clams are sustainably harvested, and wild-caught off the East Coast of Canada. Even though it is a Canadian product, 98% of the catch gets sold to the Asian sushi-market. 
Ingredients:

  • Juice of 2 Limes
  • 1/2 tsp Salt
  • 1/4 tsp Sugar
  • 2 tbsp Fish Sauce
  • 2 tbsp Inthisorn Foods Green Chili Sauce
  • 1 400g package of Arctic Surf Clams, thawed
  • 1 Stalk Green Onion
  • 1 Bunch Mint Leaves
  • Red Chilis (optional)
  • Toasted Rice (to taste)

In a bowl, juice the limes and add the salt, sugar, fish sauce and Green Chili Sauce. Stir and set aside.  
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While you can eat the surf clams whole, for better absorption of the dressing it is best to cut the clams in half. 
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From the Clearwater website:
​

"How do I prepare Clearwater Arctic Surf Clams?
1) Ensure clams are fully defrosted.
2) Cut clam straight through the middle (prime cut) resulting in two identical looking pieces of clam.
3) Once the clam is cut in half, remove any black material from the inside gut cavity and discard. Any yellow or beige coloured material should be left as it provides exceptional flavour to the clam."
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Add the clams to the dressing, and marinade in the fridge for minimum of 1 hour. I prefer it prepared the day before, which is great if you are having company and want to make some of your dishes ahead of time. The clams will keep for one day in the fridge once thawed, so if you do decide to marinade overnight be sure not to save any leftovers. 
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Chop up the mint leaves and green onion. Set aside in the fridge. 
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If you don't have any toasted rice, now would be a good time to make some, You can follow our tutorial, here. 
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Toss the mint, green onion, and toasted rice together with the clam salad just before serving so that the herbs don't wilt and the rice remains crunchy. Add the rice a teaspoonful at a time, adjusting to taste. The toasted rice gives a sweet, nutty flavour to the salad. We use about one tablespoon (which is equal to three teaspoons)

Enjoy!
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4 Comments
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10/23/2018 04:25:04 am

I don't know why but I do find the clams really interesting and creepy at the same time. I love their colors and how they are being presented. I don't think that this is something not worth trying. And since this is the first time that I have seen clams, I will ask my mom to cook clam salad for us this coming weekend. She is a seafood lover so I am sure she is somewhat familiar with this. Well, I really hope so because if not, I will really feel sad.

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Nick from Practical Growing link
4/22/2019 09:10:35 pm

This tiny delicious salad is amazing, it would have good if you added microgreens in it as it has health benefit too.

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7/14/2019 12:03:25 am

To be honest, this is actually the first time that I have seen a salad such as this. I am so sure that this is unusual one because I have asked my father as well about this and he told me the same thing. Well, I feel kind of happy upon discovering this because at least I now have something that I can try for my family. And besides, my mom is kind of into sea foods lately and this one will be more than enough for her for sure. I think I might ask dad’s help though because I am still new to cooking and he will surely become a big help.

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