Tournament of Champions ™
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Manila Clam Jam
Clam Jam: Manila Clams in Fortified Coconut Chili Broth with Spiralized Plantain and Roasted Radish
Voiceover: "In front of you, chefs, we have a clam jam of Manila clams, fortified coconut seafood broth, and crispy breakfast radish. The broth was constructed by dry roasting white onion, Fresno chilies, dried guajillo and morita chilies, and tomatillo. Plantains were coaxed through the spiralizer for the crispy garnish. To top the Manila clams, breakfast radishes were brown butter roasted and added to the dish."
Chef (Aarón Sánchez): "When I think clams, immediately broth. So I'm making steamed clams in a chili coconut broth with plantain chips. The first thing I do is start with the broth using Fresno chilies and dried chilies."
"The way you get a depth of flavor in this broth for these Manila clams is the idea of toasting, roasting, letting those natural flavors come out."
"The plantains come out of the fry. They look fantastic. I'm happy with them."
"If you ever had radishes just simply sauteed in butter, they're delicious."
"You have to put the clams at the last moment because you don't want to overcook them."
"I want to make sure I have a nice distribution of clams, a good spoonful of the broth, and then, of course, the garnishes. A little plantain chips, red Fresno chilies, chives, and cilantro. Letting the Manila clams be the star."
{Scott Conant}: "Who doesn't love stewed Manila clams? Really love the texture. Cooked perfectly on these clams. Addition of the Fresno chili has a nice spice to it. The roasted radishes are my favorite thing. I like the plantain that's crispy, but there's a spiralizer. Take a potato, fry it on top, make it crispy."
Marcus Samuelsson: "Clams are cooked perfectly. Spiralizer would have liked to have seen a lot more. And then just a couple plantain chips on there. Just crunchy, porky, chili crunch type of thing."
{Kenny Orringer}: "This is a really good dish. It's gorgeous. The clams are cooked really nicely. In 30 minutes to develop that flavor in the broth is impressive. But the lack of more crispy bits in here, that could have given this dish a little more attitude."
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