A new restaurant named The Grill will soon open in Lakewood at 9312 S Tacoma Way #130, according to its owner Jin Kim.
“Our goal is to be able to open at the end of July, but I am hoping to receive samples at least ten days in advance,” Kim told What Now Seattle, “Customers can look forward to living Manila clams, abalone, oysters, and other giant clams for our menu offerings.”
Manila clams, known for their appealing and sturdy shells, are small, delicious clams adorned with vibrant, broad bands of color on their finely textured exteriors. Originally brought to Washington state in the 1920s alongside oyster seed shipments from Japan, Manila clams have since spread from British Columbia in Canada to Northern California.
This expansion is a result of sustainable farming practices in the Pacific Northwest that prioritize environmental preservation. While steaming is the most common method of cooking Manila clams, they can also be baked, poached, or sautéed to perfection in various recipes.
Abalone, pronounced ab-ah-LOW-nee, is a sizable mollusk found in the ocean. This prominent sea snail is commonly discovered in the frigid waters of New Zealand, Australia, South Africa, Japan, and the western coast of North America.
Renowned for its delectable, succulent flesh, abalone holds a special place as a culinary treasure. It ranks among the world’s most expensive seafood and is typically available live in its shell, frozen, or canned. It is frequently sliced into thick steaks and pan-fried, but can also be enjoyed raw or incorporated into various dishes.
