Clam stuffed with butter and almonds
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Guests 4 people
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Preparation 20 minutes
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Cooking 5 minutes
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Difficulty Easy
To make this recipe
Ingredients
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100g Grand Fermage sea-salted butter
1kg clams
1 teaspoon pink peppercorns
2 shallots
1 soup spoon powdered almonds
2 tbsp. chopped parsley
20g flaked almonds
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Preparation
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Remove the butter from the fridge 20 minutes before use so that it softens.
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Peel and finely chop the shallots, then gently saute them in the pan with a knob of butter, then set aside.
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In a bowl, mix the butter with the pink peppercorns, powdered almonds and chopped parsley. The add the cooled shallots.
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Wash clams using water and coarse-grain salt.
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Open them by sliding the blade of a knife between the two shells and remove the black part inside.
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Garnish each half-shell with the almond butter and put them on a plate covered with coarse-grain salt.
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Sprinkle a few sliced almonds over each half-shell.
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Put them in the oven at 210°c for around 5 minutes.
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The butter should become pale and the clams will detach from their shells.
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Serve piping hot.
And don't forget to grade the recipe:
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