- Corn and Green Tomato Salad
- Pheasant Confit Salad
- Country Club Salad with Two Dressings
- Kale Salad with Miso and Pistachios
- Andrew Zimmern's Chicken with Black Limes
- Andrew Zimmern's Oyster Hush Puppies with Pepper Mojo
- Andrew Zimmern's Pearl Rice Balls with Ginger-Sesame Sauce
- Andrew Zimmern's Passover Lamb with Pickled Cherries
- Andrew Zimmern's Skordalia (Greek Potato Dip)
- Andrew Zimmern's Soft-Shell Crab Toasts
Paired with a bowl of short-grain rice and some fresh shiso—or shiso-based furikake (rice seasoning)—these Japanese-inspired clams are one of Andrew Zimmern's favorite weeknight dinners.
Clams are one of my favorite foods and this dish is a well-traveled Japanese go-to favorite. It’s fast and easy, and paired with a bowl of short-grain rice and some fresh shiso—or shiso-based furikake (rice seasoning)—makes it one of my favorite simple weeknight dinners. Add a scorched spinach sauté with miso and sesame and you have an elegant summer meal.
The combination of sake, soy and butter is one that’s worth experimenting with. If you haven’t tried cooking this before, it’s the most basic and often replicated izakaya clam recipe that I can think of. Everyone does a version of this dish. You’ve probably tasted it and not realized what the magical thrill ride was—it’s the soy and butter. I often use this same sauce to deglaze a pan after searing fish, pork or chicken. Get the Recipe