Ingredients
| 5 free-range eggs, size 7 | |
| 6 tua tua or large clams | |
| 12 pipi or little neck clams | |
| 5cm piece ginger, thinly sliced | |
| 100ml cream | |
| 125g salted butter, chilled, diced | |
| 1 spring onion, green part only, sliced |
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Instructions
| 1. | Whisk the eggs in a bowl with a pinch of salt until no egg white is visible. |
| 2. | Rinse shellfish to remove any external debris and sand. |
| 3. | Place ½ cup water into a medium pot and add the sliced ginger. |
| 4. | Bring to a simmer, add the shellfish and cover with a lid. |
| 5. | Cook for 2 minutes until shellfish begin to pop slightly open, then remove from the pot. |
| 6. | Prise the shellfish open enough to slide a teaspoon in and release the flesh. The goal is to keep the meat slightly undercooked. |
| 7. | Strain the cooking liquid and measure 100ml into a pot. |
| 8. | Add the cream, bring to a simmer and reduce by half. |
| 9. | Lower the heat to low and whisk in 100g of diced butter piece by piece until incorporated. |
| 10. | Add the shellfish meat to the butter sauce to warm through and set aside. |
| 11. | Heat a 28cm non-stick pan with the remaining chilled butter. |
| 12. | Wait for the butter to begin to foam and add the whisked eggs. |
| 13. | Lower the heat to low and stir continuously with a spatula until the egg resembles very wet scrambled eggs. |
| 14. | Remove from heat, cover with a lid and allow to stand for 2–3 minutes to set on the bottom. |
| 15. | Remove the lid and gently release the edges of the egg with a spatula, then give the handle 4–5 short, sharp taps to release the base. |
| 16. | Hold the edge of the pan over the centre of a plate and carefully roll the omelette from one edge down to the other and onto the plate. |
| 17. | Gently warm the butter sauce, add sliced spring onion and black pepper to taste and spoon over the omelette. |
| 18. | Divide it between two plates at the table. Ideal with fresh toast or bagels. |
Food styling, recipes & photography David Neville