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Getting clammy hands just became a good thing with our latest appetizer by Seattle's Chef Shota Nakajima, Chef-Owner of Adana Restaurant in Seattle. Combining fresh tomato paste with miso, oregano, squash and the always popular taste of OLD BAY seasoning, this simmery clam feat is the perfect, easy addition to any spring or summer menu.
Use the extra tomato paste and clams to make a quick-service seafood pasta dish.