STUFFED CLAMS

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4 PERS.
4 MIN.
20 MIN.

STUFFED CLAMS

The ingredients

  • 16 clams
  • 1 clove garlic
  • 2 shallots
  • 1 bunch flat-leaf parsley
  • 50 g softened butter
  • 15 crushed hazelnuts

The recipe

Soak the clams in cold, salted water for about 45 minutes.

Make the parsley butter: peel the garlic and remove the green centre. Peel and finely chop the shallots. Wash, dry and finely chop the flat-leaf parsley.

Using a fork, mix the softened butter, garlic, shallots, crushed hazelnuts and parsley until you have an even, creamy texture. Season with salt and pepper.

To open the clams, place them in a large pan over a high heat. Remove them from the pan as they open. 

Pre-heat the grill.

Remove the top shells and top each clam with a knob of parsley butter. 

Grill for four minutes.

Serve immediately.

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