Home Cooking with Foodland: Episode 26

Join Chef Keoni in his home kitchen as he demonstrates how to make Creamy Ahi Dip and Steamed Clams in White Wine, Garlic, and Butter​.

Ingredients and Instructions (Serves 4):

Creamy Ahi Dip

  • 1 cup mayonnaise
  • 1/4 cup Yamasa shoyu
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 1 tablespoon Japanese sushi pickled ginger, minced
  • 2 tablespoons chopped cilantro
  • 1 teaspoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • 1/4 cup chopped green onion
  • 1/2 pound ahi #2 grade, chopped
  • 1/4 cup heavy whipping cream, whipped to medium peak
  • Additional green onion slices, togarashi and pickled ginger for garnish


  1. In a large mixing bowl, mix mayonnaise, shoyu, lemon and lime juices, pickled ginger, cilantro, sesame oil, sesame seeds and green onions. Combine with the ahi.
  2. In another bowl, whisk cream until medium peaks form. Gently fold whipped cream into other ingredients.
  3. Garnish with additional green onions, togarashi and pickled ginger. Serve with focaccia, potato chips or lavosh.

Steamed Clams in White Wine, Garlic, and Butter

  • 1 tablespoon olive oil
  • 3 cloves fresh garlic, minced
  • 1/2 cup dry white wine like sauvignon blanc
  • 2 pounds of Manila clams, rinsed and cleaned
  • 3 tablespoons butter
  • 3 tablespoons fresh Italian parsley, chopped
  • Optional: pinch of chili flakes
  • Crusty baguette


  1. Heat olive oil in a medium pot over medium heat. Add garlic and cook for 2-3 minutes until garlic is fragrant but not burned.
  2. Add wine and increase heat to medium-high until wine is brought to a simmering boil.
  3. Add clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams still closed.
  4. Add in butter, parsley and chopped parsley and give the pot a quick stir.
  5. Transfer clams and broth to a large serving bowl, serving with crusty baguette on the side.

Note: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.