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