RECIPES FOR SUCCESS
Chef Fukuda and Chef Binkley share two of their favorite end-of-summer recipes.

Chef Fukuda’s Summer Tomatoes with Manilla Clams
28-32 Manilla clams
1 C Lime juice
40 ml Yuzu juice
20 ml Nikiri soy (sake, mirin and soy sauce; directions to follow)
2 tsp. Sugar
2 tsp. Salt
1 T Garlic
1 T Grated ginger
1 Medium red onion, diced, soaked in water, air-dried
½ C Cooking sake for clams
1 Japanese or Persian cucumber, diced
Approximately 1 pint best-quality small tomatoes, cut in half Cilantro leaves for garnish

For Nikiri soy: Combine one-third cup each of sake and mirin in a saucepan. Bring to boil and let boil for two minutes to remove the alcohol. Add one-third cup soy sauce to finish the nikiri.
For sauce: Combine lime, yuzu juice, nikiri soy, ginger, garlic, sugar, salt and onions in a bowl. Set aside. In a large bowl, wash clams under cold running water. Put clams in a medium-size pot, add half cup sake and half cup water. Bring to a boil and cover for a minute or two. During this time, prepare an ice bath to cool clams after they are cooked. Open lid to check if clams are open. When all the clams are open, remove from heat. Place pot in an ice bath to cool completely. Using a small spoon remove all clams from their shells, keeping shells for plating. Add clams to sauce mixture and allow to marinate for five minutes.
For plating: Use a large plate for each serving. Place clam shells on the plate. Take clams out of the sauce and place back in their shells. Arrange tomatoes and cucumbers around the plate, drizzle with sauce, and finish with whole cilantro leaves. Yield: Four servings.

Chef Binkley’s Date Soup
5 Dates
1 pint White wine
1 qt. Heavy cream
Sugar and salt, to taste

Boil approximately two gallons of water and drop dates in for 30 seconds to soften. Remove pits. In large pot, burn off white wine and add dates. Cover with vegetable stock and simmer for 45 minutes. Puree and pass through a chinoise. Put back in pot and add hot cream. Season with salt and sugar to taste.