4 ratings

The Clam's Fluke Crudo Recipe

With watermelon radish, ginger, and yuzu, this visually appealing dish is a great addition to any summertime meal

Chef Mike Price, chef and co-owner of the newly opened The Clam restaurant, draws inspiration from one of his favorite ingredients, the clam. His menu focuses on seasonal, fresh ingredients, as well as showcases influences of the Atlantic seaboard.

This recipe is courtesy of chef Mike Price.


In addition to offering this dish at The Clam, Mike Price will be serving this dish at the charity event, A Starry Night on the Farm, taking place at Villain in Williamsburg on June 25, 2016. For tickets click here.  


For the Dish

  • 12-16 Ounces Sushi grade fluke filet (skinned and blood line taken out)
  • 1 Piece watermelon radish (peeled and thinly sliced)
  • 1/2 Cup Frisse
  • 1 Tablespoon Minced ginger
  • 1 Tablespoon Chopped chives
  • To taste Salt and pepper

For the vinaigrette

  • 1 Tablespoon Fresh yuzu juice
  • 1 Tablespoon Rice wine vinegar
  • 2 Tablespoons Extra virgin olive oil


For the Dish

Thinly slice Fluke filet trying to get about 24 slices. Place in a medium mixing bowl with watermelon radish, ginger, frisee, chopped chives and yuzu vinaigrette. Season with salt, white pepper and gently toss. Arrange on the plate in 4 equal portions and serve.

For the vinaigrette

Mix together.