7 lambreta recipes that will transport you to the beach through your taste buds. 2026

Ellen Lindercamp
7 lambreta recipes that will transport you to the beach through your taste buds. - Walfosbrand.com
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These clam recipes prove that you don't need to go to the beach to experience the authentic and delicious taste of the sea: mild and delicious, this shellfish is the perfect choice for those who want to innovate in the kitchen and prepare a restaurant-worthy dish!

1. Simple Lambretta

Ingredients

  • 24 Lambrettas
  • 3 onions
  • 1 tomato
  • Olive oil to taste
  • Fresh herbs to taste

Preparation method

  • Wash the scooters thoroughly with water;
  • Slice the onions into rings and dice the tomatoes into small cubes;
  • Heat the olive oil in a pan and cover the surface with a few onion slices;
  • Add the clams to the pan and place the remaining onions on top;
  • Add the tomato and herbs and let it cook for about 15 minutes;
  • Remove any clams that did not open during cooking and discard them;
  • Serve the clams on a platter and the broth separately;
  • Enjoy!
  • 2. Lambreta with onions

    Ingredients

    • 36 Lambrettas
    • 2 sliced ​​onions
    • Cilantro to taste
    • Olive oil to taste
    • Salt to taste
    • Lemon to taste

    Preparation method

  • In a pan, form a layer of lambreta;
  • Next, cover everything with the onion and cilantro;
  • Season with olive oil and salt and cook, covered, until the clams open;
  • To serve, season with olive oil and lemon;
  • Then, just enjoy!
  • 3. Lambreta stew

    Ingredients

    • 40 Lambrettas
    • Salt to taste
    • 1 chopped red onion
    • 1 teaspoon of crushed garlic
    • 3 chopped tomatoes
    • Palm oil to taste
    • Fresh herbs to taste
    • 2 chopped chili peppers
    • 200 ml of coconut milk
    • Juice of 1/2 lemon

    Preparation method

  • Soak the clams in salted water for about two hours, until they begin to open;
  • Sauté the onion in a frying pan with oil until golden brown;
  • Next, add the garlic and tomato;
  • Add the palm oil and let it cook until the broth starts to bubble;
  • Add the chopped herbs, the bell peppers, and the coconut milk;
  • Season everything with lemon juice and salt;
  • Add the clams and cook them in the broth until they open;
  • When serving, remove the broth;
  • Enjoy!
  • 4. Lambreta broth

    Ingredients

    • 4 cloves of minced garlic
    • Olive oil to taste
    • 1 chopped onion
    • 1/2 chopped bell pepper
    • 1 chopped tomato
    • 24 Lambrettas
    • 100 ml of water
    • Salt to taste
    • Cilantro to taste
    • Juice of 1/2 lemon

    Preparation method

  • In a saucepan, heat the olive oil and sauté the garlic until golden brown;
  • Next, add the onion, bell pepper, and tomato and sauté a little more;
  • After sautéing, add the clams, water, salt, cilantro, and lemon juice and mix well;
  • Cover the pan and cook for about 10 minutes over medium heat, until the clams open;
  • Serve the clams and the broth separately and enjoy!
  • 5. Lambretta broth with beer

    Ingredients

    • 1 onion
    • 1 tomato
    • 1 bell pepper
    • 4 tablespoons of chopped cilantro
    • 4 tablespoons of chopped chives
    • 4 tablespoons of chopped parsley
    • 1/2 tablespoon of salt
    • 48 Lambrettas
    • 2 cups of beer
    • 1/2 cup of olive oil
    • 1 cup of water

    Preparation method

  • Cut the onion, tomato, and bell pepper into strips;
  • In a saucepan, place the sliced ​​vegetables, cilantro, scallions, parsley, clams, beer, olive oil, and water;
  • Cook over high heat for 15 minutes with the pan covered, stirring occasionally;
  • Serve hot!
  • 6. Lambretta à Bulhão Pato

    Ingredients

    • 1 kg of lambretta
    • Salt to taste
    • 1 tablespoon of wheat flour
    • 2 tablespoons of butter
    • Olive oil to taste
    • 6 cloves of sliced ​​garlic
    • 300 ml of white wine
    • Chopped cilantro to taste
    • Salt to taste
    • Juice of 1 lemon

    Preparation method

  • In a bowl, place the clams, salt, and wheat flour;
  • Add water until covered and stir well;
  • Let the clams soak in this mixture until they begin to open;
  • In a saucepan, melt the butter with a little olive oil and sauté the garlic until it begins to brown;
  • Add the wine, cilantro, salt, and lemon juice and mix. Let it cook;
  • Cook until the broth reduces;
  • Garnish with a little cilantro before serving!
  • 7. Seafood cauldron with clams

    Ingredients

    • Garlic cloves to taste
    • Onion powder to taste
    • Garlic powder to taste
    • Chili to taste
    • Salt to taste
    • 2 sweet potatoes, roughly sliced
    • 4 ears of corn, kernels removed
    • 2 chopped calabrese sausages
    • Juice of 1 lemon
    • 500 g of shrimp
    • 500 g of lambretas
    • 300 g of mussels

    Preparation method

  • Heat water in a saucepan with the garlic cloves, onion powder, garlic powder, chili powder, and salt, and mix well;
  • Next, add the sweet potatoes, corn, and sausage to the pot with water, season with lemon juice, and let it cook;
  • When the sweet potato softens, add the shrimp, clams, and mussels and cook until the clams open;
  • Drain, reserve the broth for other recipes, and serve everything piping hot!
  • Continue enjoying the delicious taste of the beach at home with these mussel recipes !



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    Author

    Ellen Lindercamp

    As a former restaurant owner switched reporter, Ellen brings a unique perspective to Walfos. With decades of experience, her articles on cooking and homemaking are both informative and engaging, reflecting her deep knowledge and love for all things culinary.



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