Clovisses Farcies au Gratin

’Stuffed’ clams

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

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This recipe can be used for many of the bivalves, for example mussels and praires, but I think that it is best as a treatment of clovisses, provided that you can get reasonably large ones. It is too finicky if they are very small.


Wash several dozen clovisses and set them to open in a large casserole with 75 ml (6 fl oz) of white wine