Palourdes Farcies

All kinds of clams are popular in France from the praire and coque to the tiny, smooth-shelled clovisse. The simple moules marinière treatment is excellent for them all, particularly the clovisse which would be fiddly to prepare any other way. But larger varieties like the palourde can be eaten raw and are very good stuffed. Try either a snail butter or this mixture of shallots, cream and cheese.