Dressed Razor Clams with Salt Cod and Crab Fritters and Scallops

A delicious starter from MasterChef Ireland finalist Bridin Carey.


  • for the dressed razor clams:
  • 10 razor clams (just in case some don’t open and to have extra meat for final presentation)
  • 1 carrot
  • 1 courgette
  • vegetable oil
  • 1 lemon
  • 20 g broad beans blanched and podded
  • 1 shallot peeled
  • 25 g chorizo
  • 25 ml single cream
  • 10 g parsley
  • 10 g chives
  • knob unsalted butter
  • salt and white pepper
  • for the scallops:
  • 4 large scallops
  • 2 sheets nori seaweed
  • knob of butter
  • sunflower oil
  • salt and pepper
  • for cod and crab fritters:
  • 100 g salt cod soaked overnight and rinsed several times
  • 100 g white crab meat, preferably claw meat
  • 1 garlic clove
  • 1 small onion
  • 1 egg
  • 50 g plain flour
  • pinch chilli powder
  • 50 ml full fat milk
  • vegetable oil for deep frying
  • for the garlic aioli:
  • 0.50 a small clove of garlic, peeled
  • sea salt and freshly ground black pepper
  • 1 large egg yolk, preferably free-range or organic
  • 1 tsp dijon mustard
  • 285 ml olive oil
  • 285 ml extra virgin olive oil
  • 1 lemon, to taste
  • for the garnish:
  • 100 ml best balsamic vinegar
  • dill
  • chives
  • fresh amaranth leaves
  • chervil
  • 1 lemon
  • olive oil


  1. Aioli: Smash up the garlic with 1 teaspoon of salt in pestle and mortar or use 2 roast garlic cloves from mains. Place the egg yolk and mustard in food processor whisk together, then start to add oils bit by bit. When oil is all gone in, add the garlic and lemon juice. Season to taste with salt and white pepper and a bit more lemon juice, if needed and set aside in fridge.
  2. Fritters: Rinse soaked salted cod and remove any remaining bones then cut into very fine dice and combine with crab meat in small glass bowl. Finely dice garlic and onion and add to fish. Make batter in large glass bowl with flour, milk, egg and chili. Add fish to batter and rest covered in fridge in piping bag.
  3. Razor Clams: Wash razor clams in running water to rinse away sand and grit. Heat large saucepan and add shallots, clams and white wine and cover for 1 minute. Discard clams that don’t open. Peel carrot and cut into fine 5mm dice along with courgette skin. Sauté the carrot and courgette in vegetable oil and set aside. Remove clam meat from shells and slice thinly at an angle around the brown intestine.
  4. Reduce the reserved white wine cooking sauce till syrup consistency and season with slat and white pepper, lemon zest and juice. Clean clam shells and dry out in oven.
  5. Scallops: Shred nori into small dice. Pat scallops dry and sprinkle nori on one side.
  6. Balsamic Reduction: Place balsamic in small saucepan and reduce down by half till thick syrup consistency. Cool and place in pipette
  7. Prep leaf dressing. Place 10ml of olive oil and 5ml of lemon juice with salt in spray bottle, shake and allow to rest.
  8. To Finish : Deep fry fritters at 170°C for 3-4 minutes until brown, turning constantly. Season scallops and pan sear on searing hot pan for 2 mins with oil then glaze with butter, nori side first for 30secs.
  9. Add diced chorizo, cream, broad beans, chopped parsley, chives and diced vegetables to pan. When heated stir in clams and season to taste.
  10. Dress garnish leaves and herbs with lemon and oil mist.
  11. To plate up: 3 razor clam shells equidistant on plate – place elements from clam sauce on shells, drizzle some sauce on top and decorate with dressed leaves. Using teaspoon place aioli smear on plate x2 and place fritters resting on top.
  12. Place scallops between shells. Pippette balsamic reduction around plate.


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