Now reading Gaper Clam Sashimi

Gaper Clam Sashimi

This sashimi combines slim slices of blanched gasper clam artful arranged with herbs, leaves, seeds, and wasabi.


Makes 1 serving
  • 1 large gaper clam
  • + extra virgin olive oil
  • + sea salt
  • a few sprigs aromatic herbs and leaves (oxalis and spruce tips, in this case)
  • 1 T toasted pumpkin seeds
  • 1 t fresh wasabi, grated


  1. Bring a pot of water to a boil and blanch the gaper clam for 30 seconds. Plunge it straight into an ice bath and allow to cool enough to handle. Peel the membrane from the long, er, siphon of the geoduck, and pry open the shell. The soft mantle around the rim of the shell is edible, too, but the rest is mostly not. Cut the peeled siphon out of the shell and slice thinly.

  2. Lay the slices of clam on a cold plate, drizzle with olive oil, and season with good sea salt. Artfully spread around the spruce tips, oxalis, and pumpkin seeds. Parcel out little bits of wasabi, and serve immediately.