Clovisses Farcies au Gratin

Name: Clovisses Farcies au Gratin (’Stuffed’ clams)
Yield: Serves Two
Cuisine: France
Ingredients: black pepper; parsley; onion; button mushrooms; olive oil; clovisses; nutmeg; breadcrumbs; milk; tomatoes; lemon juice; white wine

’Stuffed’ clams

Preparation info

Serves
Two

Difficulty
Medium

Appears in

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