Moreton Bay Bug

with clams and seaweed chowder

Moreton Bay Bug

with clams and seaweed chowder
Serves 1

Take head and shells off the Moreton Bay Bugs. Pat with dry towel. On a low heat cook with oil for 3 minutes. Turn heat off and rest for 3 minutes in pan.

Vacpac golden shallot with 20ml pickle juice. Sous vide for 30 minutes at 72°C. Cool it down in iced water.


Vacpac the clams with mirin, sake, ginger and garlic. Sous vide for 5 minutes at 65°C. Cool it down in iced water.

Dashi Broth 

Simmer all ingredients over a low heat for 30 minutes.

Seafood Chowder

Sauté 60ml short-grain rice with sesame oil in a pot. Pour dashi broth in the pot. Simmer for 15 minutes. Season with salt. Blend using a stick blender and then pass through fine sieve.

To Serve

Warm clams and seafood chowder on the stove. Cut the golden shallot in half and peel away first layer of skin. Seal in a pan, cut side down.

Steam snake bean and yellow squash for 15 seconds.

We’ve partnered with the The Wine Gallery to give you the best wine pairing for your meal. Check out their recommendation here.

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