Oyster with Gel of the Sea, Salicornia, and Seawater Distillate
For the Gel of the Sea:In a large pot, boil enough water to cover the littleneck clams. Add the clams to the pot, and cook until the clams open. Remove clams from the pot, and reserve for another use. Strain the water used for boiling the clams and reserve.
Meanwhile, in a large pot, boil enough water to cover the mussels. Add the mussels to the pot, and cook until they open. Remove the mussels, and reserve for another use. Strain the water used for boiling the mussels and reserve. Separately reduce the clam and mussel broths until they give off a strong sea aroma. Strain both broths separately through cheesecloth.
Blanch the Gillardeau oysters for 30 seconds in just enough water to cover them and immediately transfer them to an ice bath. Shuck the oysters and reserve the oyster liquor, cooking water, and meat separately. Reserve the shells.
Combine the clam and mussel broths with the water used to cook the oysters and the oyster liquor. Texturize the mixture with the thickening agent, taking care to maintain the correct proportion of thickening agent to liquid, according to the instructions provided by the brand of thickening agent. Blend the mixture thoroughly in a food processor. Add the mixture to a vacuum-sealed pouch and carefully remove all air bubbles.