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Serves/Makes: 4

Ingredients:

• 24 carpet-shell clams (palourdes)
• 1 shallot, finely chopped
• 1/2 tablespoon finely chopped parsley
• Butter
• 1/3 pint (200 ml) double cream
• 1 tablespoon grated cheese (Gruyere if possible)
• 2 tablespoons toasted breadcrumbs
• Salt and pepper

How to cook Stuffed Carpet-Shell Clams:

• The sauce for stuffing the clams (palourdes) is made as follows.
• Melt sufficient butter in a pan and cook the shallot and parsley in it gently, until the shallot starts to turn yellow.
• Add the cream, bring to the boil and continue to cook for a minute or so before adding the grated cheese and breadcrumbs.
• The sauce, which will now be quite thick, has still to be lightly seasoned and is then ready.
• The clams (palourdes) may be steamed open or simply opened with a knife.
• Leave them on the half-shell, coat each with the prepared sauce, sprinkle lightly with breadcrumbs, brown them under a hot grill and serve at once.

Notes:

The French name of this recipe is Palourdes Farcies. This Breton (French) recipe can be applied to other bivalves (clams) of comparable size.

This recipe for Stuffed Carpet-Shell Clams serves/makes: 4

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The Stuffed Carpet-Shell Clams Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Clams
Preparation Method: Broiled/Grilled
Cuisine: French