Surf Clam Abductor Walnut Caviar

Created by Christopher Kostow

Surf Clam Abductor Walnut Caviar

Surf Clam Abductor Walnut Caviar Prep. Time:

Surf Clam Abductor Walnut Caviar Chef: Christopher Kostow

Surf Clam Abductor Walnut Caviar Category: Appetizers & Salads

Ingredients

Yield: 4 servings 2 | surf clams, purged in ice-cold running water 6 | walnut halves 30 grams | 1 ounce white sturgeon caviar Walnut wood for roasting

Preparation

1) Insert an oyster shucker or petty knife into the opening of the clams. 2) Cut as close to the shell as possible and pull back to open the shell fully. Cut on the other side of the shell and remove the clam completely. 3) Remove the abductors and reserve the rest of the clam for other applications outside of this preparation. 4) Rinse the abductors under cold running water and pat dry on paper towels. 5) Place on a walnut plank and roast in an oven set at 400°F (204°C) for 30 seconds. 6) Toast the walnuts in an oven set at 325°F (163°C) for 6 minutes. 7) Cool and shave over the abductors with a mandolin and finish with a small pile of caviar on each abductor.
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