Clam stuffed with butter and almonds
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Guests 4 people
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Preparation 20 minutes
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Cooking 5 minutes
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Difficulty Easy
To make this recipe
Ingredients
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100g Grand Fermage sea-salted butter
1kg clams
1 teaspoon pink peppercorns
2 shallots
1 soup spoon powdered almonds
2 tbsp. chopped parsley
20g flaked almonds
And don't forget to grade the recipe:
Preparation
- Remove the butter from the fridge 20 minutes before use so that it softens.
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Peel and finely chop the shallots, then gently saute them in the pan with a knob of butter, then set aside.
- In a bowl, mix the butter with the pink peppercorns, powdered almonds and chopped parsley. The add the cooled shallots.
- Wash clams using water and coarse-grain salt.
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Open them by sliding the blade of a knife between the two shells and remove the black part inside.
- Garnish each half-shell with the almond butter and put them on a plate covered with coarse-grain salt.
- Sprinkle a few sliced almonds over each half-shell.
- Put them in the oven at 210°c for around 5 minutes.
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The butter should become pale and the clams will detach from their shells.
- Serve piping hot.
And don't forget to grade the recipe:
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