Giant Clam Sashimi

Instructions

1. 1 Extract the large white adductor muscle from a freshly harvested giant clam. Rinse briefly in clean seawater.
2. 2 Using a very sharp knife, slice the firm muscle into thin pieces about four millimeters thick, cutting across the grain.
3. 3 Arrange the slices in a single layer on a chilled plate or clean pandanus leaf.
4. 4 Squeeze fresh lime juice over the sliced clam and let it sit for just two minutes to lightly cure the surface.
5. 5 Drizzle with coconut cream and scatter a few thin slices of fresh chili over the top.
6. 6 Serve immediately while still cool and fresh. The texture should be firm, clean, and slightly sweet.