This recipe for clam omelettes is provided by Seafood, Shellfish, and Crustaceans. Photo credit: Seafood Shellfish Crustaceans.
Rinse the clams in water for a few hours. Rinse them.
Bring ½ liter of water to a boil (the lemon juice). Add the shells and let them open.
Drain and remove them from their shells.
If you are using leftover shells, go directly to this step: Mix the shells with the cream. Season with salt and pepper and set aside. Beat the eggs into an omelet, add the herbs. Off the heat, add the shells. Serve hot.
To finish, the alternative to fresh shells: You can also make this recipe with clams.
0 servings
4
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