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Chef Andy Suarez: Navajas Fritas (Razor Shell Clams)

September 25, 2017

Chef Andy Suarez: Navajas Fritas (Razor Shell Clams)

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". 

Navajas Fritas (Razor Shell Clams)

Ingredients

Donostia Foods Razor Shell Clams
3 cloves garlic
½ bunch parsley
2 lemons, zest
bread crumbs
1 egg
mayonnaise
oil for frying (canola)

Directions

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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