Name: Palourdes Farcies aux Amandes (Clams Stuffed with Almonds)
Yield: Serves 4
Cuisine: French
Ingredients: 2 tablespoons dry white wine; 40 palourdes or round clams; 1 bay leaf; 1 slim clove garlic, unpeeled and lightly crushed; 6 tablespoons butter; ½ cup ground almonds, lightly toasted; salt, freshly ground pepper; 1 tablespoon finely chopped parsley; 1 tablespoon finely chopped chives

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

Although this recipe was intended for clams, particularly the variety from the Atlantic coast of France, it would be equally good made with mussels or the smaller clam known as the clovisse jaune.

Ingredients

40 palourdes or round clams
2 tablespoons dry white wine
1 bay

Method

Scrub the clams and put them in a large saucepan with the wine, bay leaf and garlic. Bring to the boil, cover with a lid and cook, shaking the pan over high heat for 1 minute. Remove from the heat and leave, still covered, for 3 minutes.

Transfer the opened clams to four individual gratin dishes, discarding the empty upper shells. Strain the cooking liquor through a very fine sieve.