Clams, Palourdes or Roghans Gratinée

Name: Clams, Palourdes or Roghans Gratinée
Yield: serves 6–8
Ingredients: 48 clams, palourdes or roghans; 4 streaky bacon rashers (rindless); salt and freshly ground pepper; 110 g finely chopped mushrooms; 1–1½ tablespoons chopped parsley; 1–1½ tablespoons olive oil; 3–4 tablespoons finely grated Gruyère cheese; 2–2½ tablespoons buttered crumbs

Preparation info

serves
6–8

Difficulty
Easy

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

Palourdes are a type of clam growing off the West Cork coast. This recipe may also be used for oysters but they will take longer under the grill.

Ingredients

1–1½ tablespoons olive oil
4 streaky bacon rashers (rindless)
110

Starter

Method

Heat the olive oil in a frying pan, fry the bacon rashers until crisp, remove and cut into tiny pieces. Toss the chopped mushrooms quickly over a high heat in the bacon fat, add the chopped parsley and season with salt and freshly ground pepper. Add the diced rashers and allow to cool. Mix the buttered crumbs with the cheese.

Put the clams in a covered pan over a low heat, remove as soo