Stovetop Clay Pot Clams Charentaise

This recipe is based on the traditional Charentaise method for baking potatoes or chestnuts in an unglazed potbellied earthenware vessel with a lid called a diable. When cooking wet ingredients such as clams, Charentaise cooks line their unglazed casseroles with leaves (grape, sorrel, or chard) to protect the pot from absorbing shellfish odors and moisture.

I’ve found that a Chinese sandpot makes a great substitute, closely mimicking