Clams filled with shrimps and roasted peppers

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.

Decoration:

• Make crispy potatoes.

HOW TO SERVE

• 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.