Chef Stephanie Izard's Razor Clams Omelette
Bright, herby, and packed with flavor, this recipe, courtesy of Chef Stephanie Izard, turns a tin of razor clams into an elevated brunch (or anytime) bite.
Ingredients
- 1 tin Miss Can Razor Clams, chopped
- Fresno chilis, finely chopped
- Fresh mint, basil, and cilantro (chopped)
- Zest + juice of 1 lemon
- ½ sweet onion, thinly julienned
- Optional: a splash of tin fish juice for deglazing
- 3–4 eggs, whisked
- Grated parmesan
- Salt + black pepper
- Butter or oil for cooking
Instructions
- Make the topping:
In a bowl, combine the clams, chilis, herbs, lemon zest and juice, and a pinch of salt. Set aside. - Caramelize the onions:
Sauté onions in butter or oil until golden. Deglaze with a bit of tin juice if you like. Set aside. - Cook the omelette:
Pour eggs into a hot pan. As it begins to set, add onions and parmesan. Season to taste. - Finish and serve:
Gently slide the omelette onto a plate. Spoon the clam mixture on top, serve warm, and enjoy the flavor wave.
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