2 live large surf clams, sliced and cleaned (save the shells)
¼ c sliced blueberries
¼ cup sliced asparagus, blanched
Large flake sea salt
1 small avocado, diced
2 T Honey
1 lemon, juiced
¼ c chopped cilantro
To make the dressing, place half of the avocado, honey, lemon juice, parsley and a pinch of salt into a blender and puree until smooth. If the mixture is not blending, add water until it is smooth and the consistency of yogurt. If the mixture is too loose or watery, blend in more avocado. Slowly drizzle in the olive oil until it is mixed completely. Set aside.
Arrange the clam pieces in each shell. Arrange the blueberries, asparagus, and radish on top of the clams. Drizzle with the dressing and finish with dried shallots and salt to taste.