A refined recipe from Michelin-star chef Bernd Knöller
This month’s featured recipe is a masterclass in elegance and simplicity. Created by acclaimed chef Bernd Knöller, this show-stopping dish puts our premium Samare Clams at the centre of a vibrant, fresh flavour experience.
It may look like something from a high-end restaurant—but it's surprisingly easy to recreate at home.
What You’ll Need
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1 tin of Samare Razor Clams in Brine
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Clear tomato water
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A Gelatin sheet
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Tomato caviar or tomato pulp
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Lemon zest
Steps to Impress
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Combine the clam brine with clear tomato water.
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Hydrate the gelatin sheet, then add it to the liquid and emulsify into a light foam.
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Plate the clams, spoon the foam over the top, and garnish with tomato caviar or a twist of lemon zest.
Optional Twist:
For an eye-catching presentation, skewer the clams and serve them upright in a glass filled with foam. Ideal for dinner parties or aperitivo hour.
Let us know how you serve yours—and don’t forget to tag @get.lata so we can see your creation!
