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Alan Davidson

Clovisses Farcies au Gratin

’Stuffed’ clams

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Preparation info
  • Serves

    Two

    • Difficulty

      Medium

Appears in

#95Mediterranean Seafood
Mediterranean Seafood

By Alan Davidson

Published 1981

  • About

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.

Method

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

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