Method

To prepare clams: Submerge clams in boiling water for 5 seconds then let cool to the touch.  Open with a clam knife over a bowl to reserve all juices.  Discard shells and arrange clams in a single layer on a metal tray.  Combine 100 grams clam juice with tapioca starch and mix well with a hand-held blender.  Pour over the clams

Matcha Tea “Air:” Combine matcha tea powder, water, and lecithin powder.  Mix well with hand-held blender to create bubbles.

Toss fennel with olive oil and season with salt and pepper.  To serve, arrange six clams on each plate, and nap with their juice. Dot each clam with a drop of lemon juice and top with the fennel then matcha tea “air.”  Garnish with the fresh dill sprigs and serve immediately.

Serves: 4

Contributor:  Chef George Mendes

Courtesy of New York Mutual Trading Company and Teuwen One Image

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