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Razor Clams with Pineapple Dashi and Beef Fat


  • 1 lb. razor clams shucked
  • 1 sheet kombu (about 1 oz.)
  • 1 cup pineapple chunks
  • 20 g katsuobushi
  • salt to taste
  • shoyu to taste
  • Wagyu fat or beef tallow


Razor Clams

  • Preheat oven to 115°.
  • Transfer shucked clams to baking dish.
  • Bake 10 minutes. Remove from oven.
  • Allow to cool before cutting into thin slices.

Pineapple Dashi

  • Steep kombu in 140° water for 1 hour, ideally using a thermal immersion circulator.
  • Add pineapple chunks and katsuobushi to the kombu liquid and steep at 185° for 20 minutes.
  • Season to taste with salt and/or shoyu.

Beef Fat

  • We used Wagyu fat from Japanese beef, but you can find other forms of tallow at the grocery store, and most butchers have tubs of it available.

Assembling the Appetizer

  • Pour the dashi into four small bowls (you can use dashi bowls for the full Japanese experience).
  • Divide the clams evenly among the bowls.
  • Top with dollops of Wagyu fat or beef tallow.
  • Use a culinary blow torch to heat each bowl before serving.


2Hawk Vineyard and Winery 2019 Sauvignon Blanc Wine Bottle

Servings: 4

Chef: Joshua Dorcak

Partner Organization: MÄS Restaurant

Wine Pairing: 2019 Sauvignon Blanc

For 2018, our Sauvignon blanc vines gave us fruit like we have not seen previously. The aromatic and flavor intensities were simply phenomenal and possessed razor-sharp acidity. We elected to barrel-ferment a significant portion in neutral oak and couldn’t be more pleased with the results. Perfumed aromatics of mango, passion fruit, and grapefruit zest erupt as flavors of key lime, orange Creamsicle, and flinty minerality build. We love the textural impact of barrel fermentation; it gives the wine a seamless, creamy texture that unfolds on the lengthy, dry finish. This is a wine to enjoy now through 2021 for its crunchy mouthfeel, which pairs wonderfully with lighter fare.