Alan Davidson

Lavagnons Charentais

Small clams prepared in the manner of the Charentes

Preparation info
  • Serves

    Four

    • Difficulty

      Medium

Appears in
top 1000North Atlantic Seafood
North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

The people of Charente-Maritime are proud of this small clam, which they call lavagnon or lavignon. It is a member of the family Scrobiculariidae and the treatment here recommended by M. J. Remon of Meschersles-Bains may be applied to kindred species just as well.

Ingredients

  • lavagnons, 1½ kg (3 lb)
  • large onions, 2, finely chopped

Method

Wash the lavagnons well and put them in a covered saucepan, without any water. Place this over a strong flame and shake it about while the lavagnons within open. Then remove and drain them, straining and reserving the juices which they will have yielded.

Meanwhile you will have cooked the onions gently, without letting them brown, in the olive oil. They must be stirred from time to time