It came as a surprise to me how beautifully truffle oil enhances the flavour of clams. Feel free to use razor clams instead. The combination with the pickled cucumber gives the dish the quality of being a Japanese amuse bouche.
For the pickled cucumber
2 Japanese cucumbers or English cucumber
3 teaspoons salt
1/4 cup (80 mls) rice vinegar
2 tbsp sugar
Further pinch of salt
2 tbsp sesame seeds
Slice the cumber into moderately thin roundels. Place them into a bowl and stir in the salt. Leave the cumbers for about 30 minutes then rinse and drain them. Place them in a bowl then add the rest of the ingredients. Place them into a lidded container and leave to pickle for a few days.
For the clams
Sauté the clams in butter for about 30 seconds then place the clams in a small ramekin. Add a teaspoon of truffle oil and gently coat the clams by stirring gently
Completing the dish
Place a bed of diced pickled cucumber into a small receptacle such as a Chinese spoon. Carefully place some clams on the top.