Zama tonight. “I haven’t gotten one like this in years,” Zama told us.
Similar in appearance to a regular clam but for its size - the one being prepared in RIttenhouse is around a foot long - mirugai is prized for its crunchy, sweet, meaty flavor, sometimes compared to abalone or conch.
Zama will poach the beast in hot water for a few seconds, blanch it in cold and then slice it on a plate with citrus juice. “It’s best with citrus and salty flavors,” the chef says. Stop in to the 19th Street dining room to try it this evening ($6 per piece; 215-568-1027).