Clams filled with spider crab

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:

• Cook the spider crab the donostiarra way.

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:

• Make some concassé tomato.

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 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.