A crisp, light salad pairing St. Lawrence Stimpson surf clams with a sweet-and-savoury teriyaki sauce, celery, julienned carrots and green chili. An original, quick way to enjoy Côte-Nord seafood.
Prep time
15 min
Cook time
—
Servings
4 servings
Difficulty
Easy
Let it rest for 10 minutes in the refrigerator after mixing, so the teriyaki flavours develop.
Dice the green chili.
Chop the shallots and slice the celery.
Drain the Stimpson surf clams well and cut them into pieces.
Combine all the ingredients in a bowl.
Refrigerate for 10 minutes before serving so the flavours develop.
Whelks, Stimpson surf clams and all our fresh products are waiting for you at 152, rue Saint-Marcellin Ouest, Les Escoumins.
The emblematic chowder of the Côte-Nord, made with Stimpson surf clams harvested in the cold waters of the St. Lawrence, tender potatoes and creamy whole milk. A comforting bowl that tells the maritime story of Les Escoumins.
Canned Stimpson surf clams arranged in their shells, coated in melted garlic butter and topped with grated Gaspésie brie. A quick recipe ready in under 30 minutes.
A spicier take on the surf clam gratin, lifted with garlic, oregano and Italian herbs, pan-seared to keep the Stimpson surf clams tender before a turn under the broiler for a golden crust.