Sea food









Clam "Mojito"- 4/7/12

Clam Mojito is a recipe from Matsuhisa Nobu, who is a celebrity chef and restaurateur known for his fusion cuisine blending traditional Japanese dishes with South American (Peruvian) ingredients.  This recipe is from his new cookbook "Nobu Miami, the party cookbook" and it definitely reflects Nobu's fusion philosophy.  Here Nobu is taking the traditional Mojito which is traditionally made with white rum, sugar, lime juice, sparkling water and mint but Nobu put his own twist by switching rum for sake and adding a few drops of light soy sauce and the end result is a fusion between Japanese and South America.

Tonight I am cooking an 8 course Japanese cuisine and I am starting with a Clam Mojito.  Clam Mojito is a great start for a meal because it is like a cocktail and you can start the meal with a great toast!

Originally the recipe called for Uni but I was not able to find fresh Uni so I substitute the recipe with fresh Clam.  Turned out Clam was an excellent substitution.

 Traditional Mojito is a cocktail but here Nobu took it to another level by adding clams, chopped mint and shiso leaves.



The mojito was perfectly balanced!  Just the right sweetness and a hint of soy sauce provided a nice understate and the fresh clams were so sweet.


Close look at the mojito!


Preparation work..

Makes 12 shots

1mint infused syrup (makes 2/3 cup)

1/4 cup granulated sugar

1/2 cup water

1/4 cup mint leaves.


Mojito mix

1/2 cup lime juice

1/2 cup sake

2 tablespoon light soy sauce

1/4 cup mint infused Syrup (from above)

2 freshly shucked clams per person

6 large mint leaves, finely chopped

3 shiso leaves, finely chopped


Use 12 shot glasses




make the mint infused Syrup: In a small saucepan combine the sugar and water.  Bring to a boil.

Add the fresh mint leaves and turn off the heat.  Let the mixture cool to room temperature.

make the Mojito mix: Measure 1/4 cup mint infused syrup and combine with the lime juice, sake and add 2 tablespoons of the light soy sauce.  Refrigerate until ready to use.

Do not shuck the clams until you are ready to serve them.  Put them in the refrigerator so they can say fresh.

Use a knife and pry the clams open.

If the clam is not fresh, throw it away use only the fresh one.

Put 2 clams per glass and add the chopped mixture of mint and shiso leave on top.

The cupcakes are removed from the molds and then cool off.

Pour the mojito on top.  The Mojito should barely cover the clams.

Ready to serve.

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