Photo by Leslie KellyDezi Bonow’s Kimchi Clams features a double shot of bivalves.Dahlia Lounge sous chef Dezi Bonow likes to show off kimchi’s versatility on the restaurant’s ever-changing Sea Bar menu. Check out parts one and two of this week’s Grillaxin for his zen approach to the fiery Korean condiment.Dezi’s Kimchi Clams12 paper-thin slices of cucumber2 radishes, sliced thin8 to 10 Manila clams1/8 cup ramps, sliced thin (scallions can be substituted)1/4 cup Napa cabbage kimchi, sliced thin (available at most supermarkets)1/4 cup prepped geoduck, sliced very thin (Dezi says you can find it in the sushi section at Uwajimaya)fresh lemon juice, to taste, starting with 1/2 lemoncouple dashes of Thai Fish sauce1/8 to 1/4 cup extra virgin olive oilmicrogreens for garnishfinshing salt to tasteWash and shell the raw clams, reserving the liquor and adding it to the dish. Gently toss shelled clams with kimchi, geoduck and ramps or scallions. Add lemon juice, fish sauce and olive oil. Taste and season. Serve immediately, tossing the microgreens, radish and cucumber in at the last minute.Serves 2.