Clams, Palourdes or Roghans Gratinée

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

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.


  • 1– tablespoons olive oil
  • 4 streaky bacon rashers (rindless)
  • 110 g finely chopped mushrooms
  • 1– tablespoons chopped parsley
  • salt and freshly ground pepper
  • 2– tablespoons buttered crumbs
  • 3–4 tablespoons finely grated Gruyère cheese
  • 48 clams, palourdes or roghans


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 soon as the shells open, drain, remove the outer rind and the exhaust pipes’ (siphons). Cover the clams first with the mushroom mixture and then sprinkle a little of the cheese and buttered crumb mixture on top. Arrange in an ovenproof dish, brown under a hot grill for 3 or 4 minutes and serve immediately