Tapes Soup - Sopa De Almejas

Wash the shells and put them into a saucepan with a little water, then put them on the fire for a few minutes to open them. Pick the fish out and put them into a clean saucepan, with an onion chopped very small, salt, pepper, and butter.

Fry till they are of a good brown colour, then add water or broth, and boil till a strong soup is made. If preferred, fresh fish may be added when serving it.

Tapes Decussata. - Almejas Blancas

Wash them well, dry them, and place them in a saucepan or casserole in the oven, which must not be hot enough to burn them; when open, take them out of their shells, and place them on a very slow fire, with butter, parsley, and a little chopped onion; when tender, add a little flour, pepper and half a glass of white wine. As soon as they are ready to serve, add the yolk of an egg, well beaten, and the juice of a lemon.

Tapes, Another Way - Almejas Cocidas

Wash and open them as above, add butter and some chopped parsley, serve in their own liquor, with the juice of a lemon squeezed into it.

Tapes Ragout - Almejas Guisadas

After having well washed the shells, put them into an earthen vessel, with a piece of butter; when open, pass the liquor that runs from them through a sieve, and take the fish out of the shells. Place the fish in the liquor, and add more butter, mixed with chopped parsley, pepper, and salt; moisten them with broth, white wine, or water; let them boil some minutes, and, when ready to serve, add an egg well beaten, some lemon-juice or vinegar.

Tapes au naturel - Almejas al naturel - Prepare them as mentioned in the recipe above, then put the fish in a saucepan with their own liquor; add whole peppercorns and cook them over a very slow fire, shaking them about from time to time; then add lemon-juice and shake them again over the fire. Salt to your taste, and serve without any other sauce.

Tapes Sauce - Salsa De Almejas

Scald the fish in boiling water to open their shells, but do not let them be heated more than necessary, clean them nicely, and mix them with a white sauce, acidulated with lemon-juice or vinegar; use with boiled or fried fish.