Surf Clam Salad

You know that funny little clam on the sashimi plate that no one likes? The one that looks more like a crab claw than a clam? Well, J loves them, and I hate to say they're growing on me as well. They're cheap, plentiful, and the kind that comes frozen in this box tastes better than at most restaurants. Today, I had an especially successful stint in the kitchen making this salad.

As usual, I didn't measure. However, this is roughly what I did for a nice big salad for two. It's enough to be the greens with our fish and rice tonight.

• 1 cup, packed, frozen surf clams. More is fine. Defrost the clams, slice them in half so you can wash the sand out of the inside, and then slice
• 1 large cucumber, peeled and sliced thinly
• 2 tablespoons dried shrimp, soaked, drained, and chopped
• 1/3 bunch cilantro, chopped
• 2 bundles vermicelli noodles, cooked, cooled, and chopped
• wasabi and soy sauce to taste

Toss the salad ingredients and top with the soy sauce immediately before serving to prevent everything from turning brown. Alternatively, we're going to make a Vietnamese fish sauce with the exact same salad next time. This is a great salad for the unseasonably warm weather we've been having!