photo by Andy Suarez
The sixth in our new series of recipes in collaboration with chef Andy Suarez, a selection of culinary creations that, while incorporating a variety of ingredients from the New World and beyond, continues the tradition of Basque cooking as "a cuisine of simplicity made exquisite".
Donostia Foods Razor Shell Clams
3 cloves garlic
½ bunch parsley
2 lemons, zest
oil for frying (canola)
1. Using a microplane grater zest the lemon and repeat for the garlic. Rinse parsley and chop. Combine the lemon zest, garlic and parsley to make a gremolata.
2. Using the egg as a binder bread the razor clams in bread crumbs and pan fry them for a minute.
3. Combine mayonnaise with lemon juice and garlic to make a lemon garlic aioli.
4. Serve with lemon wedges and lemon aioli.
Follow Chef Suarez on Instagram for additional culinary creations.
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