Clam stuffed with butter and almonds

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

To make this recipe 

Beurre-aux-cristaux-de-sel-beurre-aux-cristaux-de-sel-de-noirmoutier-250g-grand-fermage Noirmoutier sea salt butter Discover the product Discover the product


  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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  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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