Littleneck Clams Poke Bowl

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Littleneck Clams Poke Bowl

The Little Neck Clams Poke Bowl with Asian sweet chili sauce, Kewpie mayonnaise, nori komi furikake, and avocado is a modern fusion dish that blends traditional Hawaiian poke with Japanese and broader Asian-inspired ingredients. Here’s a breakdown of its origin and influences:

  1. Poke (Hawaiian Origin)
  • Poke(pronounced “poh-keh”) means “to slice or cut” in Hawaiian. Traditionally, it’s a raw fish salad made with tuna or octopus, seasoned with soy sauce, sesame oil, onions, and seaweed.
  • Over time, poke evolved as it was influenced by Japanese and other Asian cuisines due to Hawaii’s multicultural population.
  1. Little Neck Clams (Northeastern U.S.)
  • Little Neck clamsare small hard-shell clams primarily found along the Atlantic coast of the U.S., especially the Northeast.
  • Using clams in a poke bowl is a contemporary twist, replacing the usual raw tuna or salmon with shellfish, adding a briny, oceanic flavor.
  1. Asian Sweet Chili Sauce & Kewpie Mayonnaise (Southeast Asia & Japan)
  • Sweet chili sauceoriginates from Thailand and provides a tangy, sweet, and spicy flavor.
  • Kewpie mayonnaise, a Japanese brand, is richer and creamier than American mayo, often used in sushi and other Japanese-inspired dishes.
  1. Nori Komi Furikake (Japan)
  • Furikakeis a dry Japanese seasoning made of seaweed (nori), sesame seeds, salt, and sometimes dried fish or egg. 

Ingredients (Serves 2)

For the clams:

  • 1 lb fresh littleneck clams, cleaned
  • 1 cup dry white wine or water
  • 2 garlic cloves, minced
  • 1 tbsp butter

For the bowl:

  • 2 cups cooked sushi rice (or jasmine rice), slightly cooled
  • 1 ripe avocado, sliced
  • 1–2 tbsp Asian sweet chili sauce
  • 1–2 tbsp Kewpie mayonnaise
  • 1 tbsp soy sauce (optional)
  • 1 tsp sesame oil (optional)
  • Nori komi furikake (to taste)
  • 1 green onion, finely chopped
  • Pickled ginger or radish (optional, for garnish)

 

Instructions

  1. Cook the Clams:
    • In a deep skillet or pot, melt butter over medium heat. Add garlic and sauté for 30 seconds.
    • Add wine (or water), then clams. Cover and steam for 5–7 minutes or until clams open. Discard any that don’t open.
    • Remove clams from shells (optional: leave a few in-shell for presentation). Set aside and cool slightly.
  2. Prepare the Rice:
    • While clams cook, season warm sushi rice with a dash of rice vinegar, if desired. Divide between two bowls.
  3. Assemble the Poke Bowl:
    • Arrange the clams, avocado slices, and optional pickled garnish over the rice.
    • Drizzle sweet chili sauce and Kewpie mayonnaise over the top.
    • Sprinkle generously with nori komi furikake.
    • Add green onion and a few drops of sesame oil or soy sauce if using.
  4. Serve:
    • Serve immediately while the rice is warm and clams are tender.

    • Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good seafood page. 

Little Neck Clams Poke Bowl