Clams filled with shrimps and roasted peppers

120 min
Type of dish: Shellfish
Temperature: Hot
Seasonal period: All year
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Large semi farmed clam 1.0 kg
Fumet 0.15 l
Butter 0.04 kg
Onion 0.3 kg
Prawns 0.25 kg
Plain flour 0.04 kg
Ground nutmeg 0.5 g
Ground white pepper 0.5 g
Tabasco 0.001 ml
Plain flour 0.02 kg
Eggs 2.0 ud
Breadcrumbs 0.01 kg
Parsley 1.0 g
Onion 0.01 kg
Green leek 0.1 ud
Parsley 0.0 g
Fish heads and bones 0.04 kg
Water 0.15 l
Onion 0.04 kg
Carrots 0.01 kg
Leek 0.08 ud
Tomato 0.04 kg
Prawns 0.02 kg
Rice 0.012 kg
Fumet 0.3 l
Brandy 0.01 l
Table salt 1.5 g
Potato 0.2 kg
Table salt 2.0 g
Ground white pepper 1.0 g

For the clams:

  • Steam the clams until open, covered with fumet.
  • Separate the clams from the shells and chop the clams into brunoise. Save both for later.

For the filling:

  • In a bowl with melted butter, cook the onion, cut into brunoise.
  • Add the peeled and chopped prawns, cook for some minutes and add the chopped clams (without shells).
  • Add flour and mix, making a roux with all the ingredients.
  • Add the milk and the stock to open the clams, cook constantly stirring until it thickens and the raw flour flavour is gone.
  • Add salt, white pepper, nutmeg and Tabasco (spicy sauce).
  • Put the filling on a plate and wrap it tightly with plastic wrap to avoid it crusting.
  • Allow the filling to cool in the blast chiller and save for later.

How to fill the clams:

  • Fill the shells with the filling and cover them in breadcrumbs.

For the garnish:

  • Make a piperrada (basic roasted peppers stew).
  • 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 kitchen paper to get rid of the excess oil.
  • Heat the piperrada and form a cone shape on one side of the plate.
  • Fill it with the sauce américaine foam.
  • Place the clams next to the piperrada.
  • Decorate with chopped parsley and the crispy potatoes.
Nutritional information (1 portion)
Fiber 9.52 g
Saturates 8.89 g
Monounsaturated fatty acids 15.0 g
Polyunsaturated fatty acids 10.7 g
Cholesterol 180.15 mg
Calcium 474.55 mg
Iron 13.39 mg
Zinc 6.24 mg
Vitamin A 472.72 ug
Vitamin C 202.92 g
Folic acid 192.59 ug
Salt (Sodium) 2088.36 mg
Sugars 20.75 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.