Razor clams with Lillet Blanc and Tio Pepe


  • Serves 4 people

"I'm hosting friends for dinner in a few weeks, and I'm hoping to wow them with Continental's clam cocktail. Will the boys share the recipe?"
AJ Chen, Glebe, NSW

To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

  • 8 pitted green olives
  • 8 very thin, small lemon slices
  • 2 tins razor clams (110gm each; see note), juice reserved
  • 60 ml Lillet Blanc (see note)
  • 60 ml Tio Pepe fino sherry (see note)
  • To taste: ground Espelette pepper (see note)
  • To serve: pickled chillies (guindillas) and potato chips (see note)
01   Cut a slash to halfway through each olive and insert a lemon slice, then skewer with a toothpick.
02   Place 2-3 ice cubes in each of 4 chilled sherry glasses. Combine 8 tbsp clam juice with the Lillet Blanc and sherry, and divide among the glasses.
03   Open tins and scatter clams with a generous pinch of ground Espelette pepper, place each on a plate with olives, pickled chillies and potato chips and serve with cocktails.

Note Continental uses Conservas de Cambados razor clams, available from select delicatessens and fine food shops, as are ground Espelette pepper and guindillas. Lillet Blanc and Tio Pepe fino sherry are available from select liquor shops; substitute another dry sherry if fino is unavailable.

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