Dahlia Lounge sous chef Dezi Bonow likes to show off kimchi's versatility on the restaurant's ever-changing Sea Bar menu. Check out parts one and two of this week's Grillaxin for his zen approach to the fiery Korean condiment.
Photo by Leslie Kelly Dezi Bonow's Kimchi Clams features a double shot of bivalves.
Dezi's Kimchi Clams
12 paper-thin slices of cucumber
2 radishes, sliced thin
8 to 10 Manila clams
1/8 cup ramps, sliced thin (scallions can be substituted)
1/4 cup Napa cabbage kimchi, sliced thin (available at most supermarkets)
1/4 cup prepped geoduck, sliced very thin (Dezi says you can find it in the sushi section at Uwajimaya)
fresh lemon juice, to taste, starting with 1/2 lemon
couple dashes of Thai Fish sauce
1/8 to 1/4 cup extra virgin olive oil
microgreens for garnish
finshing salt to taste
Wash and shell the raw clams, reserving the liquor and adding it to the dish. Gently toss shelled clams with kimchi, geoduck and ramps or scallions. Add lemon juice, fish sauce and olive oil. Taste and season. Serve immediately, tossing the microgreens, radish and cucumber in at the last minute.