120 min
Type of dish: Shellfish
Temperature: Hot
Meses de temporada*: All year
Ingredients for 5 portions
Ingredients for portions/units
Large semi farmed clam 0.3 kg
Plain flour 0.05 kg
Eggs 2.0 ud
Breadcrumbs 0.05 kg
Table salt 1.0 g
Chives 5.0 g
Onion 0.15 kg
Carrots 0.075 kg
Leek 0.15 ud
Tomato 0.15 kg
Breadcrumbs 0.0 kg
J&B whisky, bottle 0.0 l
Parsley 2.25 g
Table salt 0.75 g
Onion 0.027 kg
Carrots 0.007 kg
Leek 0.053 ud
Tomato 0.027 kg
Prawns 0.013 kg
Rice 0.008 kg
Fumet 0.2 l
Brandy 0.007 l
Table salt 1.0 g

For the clams:

  • Steam the clams until they are open, covered in 1 litre of fumet.
  • Separate the clams from the shells and cut the clams into brunoise.
  • Save the clams and the shells for later.

For the spider crab:

How to fill the clams:

  • Fill the clams with the cooked meat of the spider crab, carefully, so that the two parts of the shell stay joined together.
  • Cover them in breadcrumbs and save for later.

For the garnish:

For the sauce américaine foam:

  • Make a thick sauce américaine or thicken it when finished with dry mashed potatoes or with any other thickener.
  • Add 3 or 4 egg whites, mix everything and add salt.
  • Strain the mixture with a sieve and introduce it into the 1 litre siphon, with 2 loads of N2O.
  • Put in bain-marie at approximately 50 or 55 ºC.



  • Fry the clams and place on top of absorbent paper.
  • Put the concassé tomato inside together with the américaine foam and the crispy potatoes.
  • Decorate with chopped parsley or with parsley sauce.
Nutritional information (1 portion)
Fiber 4.93 g
Saturates 5.32 g
Monounsaturated fatty acids 10.46 g
Polyunsaturated fatty acids 17.35 g
Cholesterol 132.06 mg
Calcium 198.0 mg
Iron 5.84 mg
Zinc 3.9 mg
Vitamin A 323.96 ug
Vitamin C 33.89 g
Folic acid 145.55 ug
Salt (Sodium) 1102.3 mg
Sugars 12.56 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.