Palourdes farcies

• 3 cloves garlic, chopped
• 1 shallot, chopped
• 10 oz (

Crush the garlic and shallot together, add the butter, wine, parsley, salt and pepper. Beat with a fork until all the wine is absorbed.

Stuff the clams with the butter mixture and pop under the grill for 10 minutes or so, or until the butter is bubbling.