Clam stuffed with butter and almonds

  • Greedy 4 people
  • Preparation 20 minutes
  • Cooking 5 minutes
  • Difficulty Easy

Ingredients

  1. 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

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Preparation

  1. Remove the butter from the fridge 20 minutes before use so that it softens.
  2. Peel and finely chop the shallots, then gently saute them in the pan with a knob of butter, then set aside.
  3. In a bowl, mix the butter with the pink peppercorns, powdered almonds and chopped parsley. The add the cooled shallots.
  4. Wash clams using water and coarse-grain salt.
  5. Open them by sliding the blade of a knife between the two shells and remove the black part inside.
  6. Garnish each half-shell with the almond butter and put them on a plate covered with coarse-grain salt.
  7. Sprinkle a few sliced almonds over each half-shell.
  8. Put them in the oven at 210°c for around 5 minutes.
  9. The butter should become pale and the clams will detach from their shells.
  10. Serve piping hot.

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