Frutti di Mare (Shellfish with Parsley Dip)

Add a sparkle to the canapés at your next party with this tongue-tingling light bite...
By Gino D'Acampo
Frutti di Mare (Shellfish with Parsley Dip)
  • Rating:
  • Serves: 4
  • Prep Time: 20 minutes
  • Effort: easy


For the parsley dip

  • 4 tbsp flat leaf parsley
  • 1 tbsp snipped chives
  • 1 tbsp capers, in brine
  • 3 tbsp lemon juice
  • 100 g freshwhite breadcrumbs
  • 1 gherkin, chopped
  • 3 tinned anchovies, canned
  • 100 Italianextra virgin olive oil
  • 1 lemon
  • 1 ciabatta loaf

For the razor clams

  • 20 live razor clams, or mixed shellfish
  • 1 juicy lemon


1. Place all the parsley dip ingredients, except the ciabatta bread, in a food processor and blend to a smooth paste. Preheat a grill or griddle pan. Slice the ciabatta into ½ cm thick slices and drizzle with a dash of olive oil. Toast the slices on both sides, until golden. Spread the dip over one side of each bread slice and arrange on a serving plate.

2. Prise open the live razor clams with the help of a small knife. Squeeze over the lemon juice and as soon as the clams start to open-up - quickly place in your mouth and eat. Accompany with the parsley-topped ciabatta slices and a cold glass of Champagne.

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