PANTRYFLEX

simmer · dressing

★ STARRED KITCHENPrep 5 minCook 15 min

Clam Dressing

Independent adaptation of a publicly published Paul Foster recipe. Not affiliated with, sponsored by, or endorsed by Paul Foster.

DRESSING · CLAMS & WAGYU BEEF & SEA VEGETABLES

A dressing for clams & wagyu beef & sea vegetables.

Foster's clam dressing.

On the jar

CLAM

Method
simmer
Yield
about 2 cups
Ingredients
7
Jar batch
0.6× recipe
Add to a jar

Ratio

Ratio by volume: OLIVE OIL 300 ml, CIDER VINEGAR 100 ml, DIJON 19 ml
OLIVE OIL 300 mlCIDER VINEGAR 100 mlDIJON 19 ml

Ingredients

  • Onionabout 2½ onions (300 g)
  • Olive Oil1¼ cups (300 ml)
  • Garlic4 cloves garlic
  • Cider Vinegarabout 6 Tbsp (100 ml)
  • Smoked Paprikaabout ¼ cup (30 g)
  • Dijon Mustardabout 1½ Tbsp (19 ml)
  • Salt½ tsp (3 g)

Method

  1. Pour to the lines in order (bottom → top): OLIVE OIL, CIDER VINEGAR, DIJON.
  2. Shake-to-line (dashed marks): add SMOKED PAPRIKA. Spoon in, shake, and top up until the settled level reaches each dashed line.
  3. Add by count: 1½ ONIONS, 2½ CLOVES GARLIC.
  4. Season to finish: SALT (to taste).
  5. Cap the jar and shake until combined.
  6. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

Get Clam Dressing + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients poured cold, shaken, then warmed; no measuring cups on a Tuesday.

3 kitchens · 4 stars · 3 national awards

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Paul Foster works in Modern British at Salt; credentials include Michelin 1* (Salt, Stratford-upon-Avon).

Adapted from a Paul Foster recipe (Paul Foster / V&A Blog (Salt cookbook: wagyu sirloin with Palourde clams)).

More from this kitchen

FAQ

Can this go in a shake jar?

Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.6× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Paul Foster / V&A Blog (Salt cookbook: wagyu sirloin with Palourde clams) (published as “Clam Dressing”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Add to a jar