Stuffed meadows
  • Temps de préparation: 20 minutes
  • Temps de cuisson: 4 minutes
  • Nombre de personnes:
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Stuffed meadows

By 11 May 2023

Ingredients

Instructions

  • 2 dozen clams
  • 3 garlic cloves
  • 100 g Butter
  • 1 Bunch of flat-leaf parsley
  • 0.5 Lemon
  • 3 tbsp. breadcrumbs
  • Salt
  • Ground pepper
  1. Take the butter out of the refrigerator 30 minutes in advance, so that it is not too hard.
  2. Preheat the oven to th. 6 (180°C).
  3. During this time, rinse the clams thoroughly and, if they are very sandy, brush them under running water.
  4. Cover the baking sheet with crumpled aluminum foil, so that each clam sits flat on it.
  5. Open the clams in the hot oven (2 min) and remove them immediately. (You can also open the clams raw with a small oyster knife, prying between the shells until you reach the hinge and cut the ligament. This operation is quite difficult).
  6. Once the clams are open, remove one of the two shells.
  7. Heat the oven grill.
  8. Peel the garlic cloves, split them and remove the green germ. Chop the garlic finely.
  9. Rinse and squeeze the parsley and chop the leaves.
  10. Mix the butter with the garlic, the chopped parsley and the juice of 1/2 lemon. Salt lightly and pepper generously in the mill.
  11. Place a knob of flavored butter on each half-praire and sprinkle with a little breadcrumbs.
  12. Put the clams back in the oven. Let cook for 1 to 2 minutes.
  13. Serve the stuffed clams as soon as they come out of the oven.
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Stuffed meadows

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