Boque by Tapavino opened in Sydney’s Maker’s Dozen food hall earlier this year. Inspired by Barcelona’s La Boqueria market, it’s the fourth venue in the Tapavino family (there’s also Balcon by Tapavino on Bligh Street, Born by Tapavino in Barangaroo and the original Tapavino on Bulletin Place). It serves Spanish staples such as salted-cod croquettes and Galician-style octopus, as well as a selection of tinned food. As with the other dishes at the eatery, the razor-clam omelette has been taken straight from the Iberian Peninsula.

“The inspiration behind the razor-clam dish was from our latest trip to Galicia in the northern part of Spain,” Boque’s Joe Chami tells Broadsheet. “We [found] a little restaurant which served up the most simple dish we had all trip: omelette de navajas – razor-clam omelette.

“It was simple yet extremely complex, and like nothing we’d ever had before. Razor clams are all over Spain and difficult to find in Australia, so we wanted to bring something back from our trip and introduce it to the Australian palette.”

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To make this recipe you’ll need a non-stick pan.

Razor-Clam Omelette
Serves 1
Preparation time: 5 minutes
Cooking time: 5 minutes

3 egg yolks
2 eggs
Butter, for cooking
5 razor clams
Salt and pepper, to taste

Whisk the eggs – the 2 whole eggs and the 3 yolks – lightly to aerate. Melt a knob of butter in a non-stick pan over medium heat.

Pour the eggs into the pan and cook slightly. Then add the clams. As the omelette gradually starts to set, remove it from the heat, allowing the residual heat to continue the cooking process. Add salt and pepper to taste.