Return to recipes

Breaded razor clams with lemon and caper sauce, with potatoes and walnut vinaigrette

Razor shells are rich in iron, potassium, and phosphorus. They are a good food for people who don't want to gain weight and be well-nourished.

  • Easy

  • 20 minutes

  • 2 tins of CUCA razor clams
  • Flour
  • Beaten eggs
  • Bread crumbs
  • Butter
  • Oil

Ingredients for the salad:

  • Mixed salad: lolorroso, oak leaf lettuce, rocket...

Ingredients for the vinaigrette:

  • 125 ml extra virgin olive oil
  • 125 ml walnut oil
  • 1 tablespoon Dijon mustard
  • 3 tablespoons sherry vinegar
  • Salt and white pepper

Ingredients for the lemon and capers sauce:

  • 100 ml fish stock
  • 100 ml razor clam liquid
  • Juice of 1 lemon.
  • 120 gr butter
  • Salt and pepper
  • 1 teaspoon of chives
  • 2 tablespoons of capers

Ingredients for the potatoes:

  • 8 small potatoes
  • Olive oil
  • Bay leaf
  • Water
  • Salt

To prepare the razor clams: beat the eggs and coat them well with a bit of flour. The razor clams must be well drained, reserving the liquid of the can for later. Heat some butter in a pan, add a drizzle of olive oil and brown the razor clams well. Set aside on kitchen paper.

Wash the mixed greens and season with the vinaigrette. Season with salt and pepper.

Prepare the vinaigrette by mixing all of the ingredients in a bowl and beating them together with a whisk.

Boil the potatoes in water with bay leaf, salt and a drizzle of olive oil. When the temperature is reached, add the potatoes and brown them a bit on the outside. Scoop out the potatoes with a small scoop and fill them with the mixed salad, season with our walnut vinaigrette. Put the well coated razor clams on top of them and pour some lemon and caper sauce over them. Serve at room temperature.

Difficulty: easy

Time: 10 minutes