The surf clam, of Spisula solidissima, is native to the oceans off the coast of the eastern United Stated, running from Maine to North Carolina. Also called the Atlantic surf clam, skimmer, hen clam, and bar clam. This clam is harvested year-round. Bar clams are the largest clams to grow on the Atlantic coast. It has also been introduced and farmed in Hokkaido, northern Japan. Surf clams are known for their delicate, sweet taste.
8,000 tonnes are caught in Japan every year. 94% of fresh/live Surf Clams are collected in Hokkaido, Aomori, Fukushima and Miyagi Prefectures.
About 4,000 tonnes are imported frozen from Canada.
They are popular dried, in soups or cooked with vegeatbles and rice.
Their “tongues” can be appreciated as sashimi, but are most popular lightly poached and cooled down.
That is the way they are usually processed before being served as sushi nigiri, either straight, or with a few small incisions for better effect!
250g Arctic Surf Clams (cut into strips)
1 tsp extra virgin olive oil
1 tbsp mayonnaise
3-6 green onions
pinch of salt and pepper to taste
1 3/4 cups all-purpose flour
1 tbsp sugar
2 cups milk
1/3 cup vegetable oil
5 tbsp butter, melted, plus more for pan
1. Mix flour and sugar in a bowl. Slowly whisk in milk, egg,
vegetable oil, and butter.
2. Heat pan over moderate heat, lightly brush with butter.
3. Pour a spoonful of crepe batter into the center of the
4. Flip over after 20 seconds until both sides are lightly
brown, repeat for the remainder of the crepe batter.
5. In a bowl, mix olive oil with Arctic Surf Clams, add salt
and pepper to taste.
6. Arrange clams on each crepe, roll up the crepe and tie
with a stem of blanched green onion around the middle.
Arrange the crepes on a serving plate, drizzle with Mayonnaise and serve.
Mexican Salad with Arctic Surf Clams
250 g Arctic Surf Clams (cut into halves)
1 cup avocado (sliced)
1 cup mango (sliced)
1/2 cup onion (diced)
1/2 cup tomato (diced)
1/2 cup cilantro (chopped)
2 tbsp jalapeno pepper (diced)
3 tbsp lime juice
1 tbsp Japanese sweet cooking wine
1/2 tsp salt
1/2 tsp black pepper
1 tbsp vegetable oil
1. Combine all the salsa ingredients in a large bowl, whisk
2. Cover with plastic wrap and set aside to marinate for 30
Put salsa in a serving glass, add fresh mango and avocado then place.
Arctic Surf Clams on top. Sprinkle with chopped cilantro and serve.
If you like surf clams, how about try our Seasoned Surf Clam With Mayonnaise?
Delicious surf-clam with mayonnaise, plus fresh capelin roe, present a good taste snack.