3/05/2013 02:48:00 PM

Giant Clam Sashimi at Zama Tonight

Hiroyuki “Zama” Tanaka has a giant on his hands. A fresh mirugai geoduck became available and the sushi chef snatched it up in order to serve it sashimi style at 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).


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