PRODUCT USED

Da Yaki Sauce

LEARN ABOUT THE CHEF

Chef Chris Mahon, Taverna Costera

INGREDIENTS

  • 1 Tbsp Parsley
  • 2 Tbsp Butter
  • 1/4 Cup Heavy Whipping Cream
  • 1 Cup Cherry Tomatoes
  • 1/4 Sweet Maui Onion
  • 1 Tbsp Original Blend Aloha Shoyu
  • 1 Tbsp Aloha Shoyu Da Yaki Sauce
  • 1 Lb Clams
  • 1 Cup Clam Juice
  • 1 Tbsp Paprika
  • 1 Tbsp Fresh Garlic
  • Black Pepper To Taste
  • 3 Slices Of Spam Fried Crispy (One Slice Goes Into Broth Once Cooked For Spam Flavor In Broth)
    • Remaining Pieces Sliced For Garnish.
  • 1/2 a Can of Lager Beer
  • Warm Pita Bread Sliced To 8 Pieces.

DIRECTIONS

  • Cook Spam So It’s Crispy
  • Remove One Slice Halfway Through The Cooking Process To Use For Broth
  • Add Beer Into Your Pan
  • Add In The Cherry Tomatoes And Sweet Maui Onions
  • Add In The Clams
  • Add Aloha Shoyu And Dayaki Sauce And Bring This All To A Boil.
  • Add Fresh Garlic, Paprika, And Black Pepper
  • Let This All Boil For About 10 Minutes, Then Add The Reserved Slice Of Spam Stiring Throughout.
  • Add In The Heavy Cream And Bring To A Boil.
  • Once Well Combined, Reduce Heat And Add Butter.
  • Let This Simmer For 10 Minutes.
  • Plate And Add Remaining Spam And Sliced Pita Bread For Garnish.

PRODUCT USED IN THIS RECIPE

DA YAKI SAUCE

Da Yaki Sauce is served at Makai Island Grill in Las Vegas. This sauce is perfect for marinating your meat and chicken and can be used as a glaze.

LEARN MORE

LEARN ABOUT THE CHEF

Chef Chris Mahon is the Executive Chef at Taverna Costera, a multi-use concept featuring a coastal fusion-themed restaurant; the Dragon’s Alley Coffee Co. coffee shop; and a rooftop bar and live entertainment venue with the biggest stage in the burgeoning Las Vegas Arts District. Prior to coming to the mainland, Chef Chris had a food truck on Maui called Shark Pit Maui, which two years in a row made Yelp’s Top 100 restaurants in America — No. 6 in 2015 — and once topped a list of 27 of the best food trucks in America on Yahoo.com. Over the course of his 35-year career in the restaurant industry, Chef Chris has won numerous food awards for everything from his loco moco to tropical deep-fried BBQ ribs, to the crispy brussels sprouts currently featured at Taverna Costera.

YOU MAY ALSO LIKE