Steps

1. Prepare the Great Clams. First, insert a knife from the bottom and split them in half. [This is the trick!] Carefully cut the internal organs in half. Be careful not to push them to one side.
   🕒 01:57
2. Thoroughly wash the sand from the Great Clams. Scrub and wash under running water to remove sand accumulated at the base of the siphon and the muscle.
   🕒 03:08
3. Once the Great Clams are prepared, separate about 3 pieces for grilling, and shuck the rest for the curry. Cut the adductor muscle and place the meat in a bowl.
   🕒 03:49
4. Prepare the Turban Shells. Cut off the head part with a knife, peel off the membrane with your finger, and remove the meat.
   🕒 04:39
5. Process the internal organs of the Turban Shells. The lower part of the spiral (liver) is edible, but remove the sandy upper part.
   🕒 05:03
6. Remove the skirt-like part of the Turban Shells as it can be bitter.
   🕒 05:31
7. Remove the operculum from the top of the Turban Shell and firmly pull out the hard beak. The parts for the curry are the meat, the liver, and the beak.
   🕒 05:38
8. Place the removed Turban Shell liver (uro) in a bowl, add plenty of Coarse Salt, and massage vigorously.
   🕒 06:35
9. Grate 2 Onions.
   🕒 07:07
10. Add the grated Onions to a frying pan and patiently cook until all the moisture evaporates and they turn golden brown. [This is the trick!] It takes time, but it will make your store-bought Curry Roux significantly sweeter.
    🕒 07:26
11. Add water to a pot, along with chopped Garlic and the salt-massaged Turban Shell liver to make a broth. Once the broth is ready, remove the liver.
    🕒 08:12
12. Heat oil in a separate frying pan and sauté chopped Garlic and Onions.
    🕒 08:35
13. To the sautéed Onions and Garlic, add the Turban Shell liver broth and the prepared caramelized onion paste.
    🕒 09:03
14. Cut the Turban Shell meat into bite-sized pieces. Not too large, and not too small.
    🕒 09:19
15. Add your preferred Curry Roux to the pot and let it melt slowly over low heat.
    🕒 09:52
16. Once the roux has melted, add the shucked Great Clams along with their liquid.
    🕒 10:09
17. Add the fresh Turban Shell meat. As soon as you add the shells, turn off the heat to prevent them from becoming tough. They will cook in the residual heat of the curry. [This is the trick!] Shellfish become tough if overcooked, so turn off the heat and let them cook in the residual heat.
    🕒 10:18
18. Start grilling the Great Clams and Turban Shells over charcoal on a grill.
    🕒 10:39
19. When white juices come out from the shells, add a mixture of cooking sake and Soy Sauce into the shells of the Great Clams and Turban Shells.
    🕒 11:33
20. Continue heating until cooked through to the belly.
    🕒 11:43
21. Remove the grilled Turban Shell meat from the shell and cut it into about 4 bite-sized pieces. Remove the beaks if desired.
    🕒 12:12
22. Eat only the tip of the Turban Shell internal organs (uro).
    🕒 12:36
23. Serve the prepared Turban Shells and Great Clams for a complete dish.
    🕒 12:42