Gratinéed Clams with Cheese

Clams have their own story, as it is said that Aphrodite arrived on the shore in a clam shell at her birth. These wonderfully baked clams will be perfect for a romantic dinner or special moments.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 4 pieces Fish, cockle

  • 1.2 dl Sour cream

  • 2 spoons Cheese, Parmesan, grated

  • 40 g Butter, unsalted

  • 1 pod Garlic, fresh

  • 1 piece Shallot

  • 30 ml Alcohol, Wine, White

  • 3 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Since we will be baking the clams in their shells, they must be fresh. Thoroughly clean the shells under running water with a brush. Bring 1 liter of water to a boil and immerse the whole clams in the boiling water for 5 minutes. Remove them from the pot, drain, and let them cool slightly. Completely remove all dirt and algae from the clams.

  2. Take a clam in your hand; the flat side should be facing upwards. Insert a short, strong knife (or an oyster shucker) between the two shells and slide it along the edge of the flat shell. Cut the muscle and set aside the top half of the shell for later use or discard it. Separate the clam meat from the bottom half of the shell and place it in cold water. Repeat the process to open all the clams. Rinse the shells and set them aside for later use.

  3. Remove and discard the gray edge and dark parts of the clam meat. Thoroughly wash the meat and the roe (orange part). Cut off the small crescent-shaped grayish muscle (as it is not edible). Refrigerate the meat and roe until ready to use.

  4. Peel and finely chop the garlic and shallot. Melt butter in a pan and sauté the shallot and garlic in it. Once the shallot becomes translucent, add the wine, clam meat, salt, and pepper. Mix everything well. Cook over moderate heat for about 4 minutes, then remove the clams from the pan with a slotted spoon and place each one individually in a shell.

  5. Preheat the oven to 180 °C. Cook the sauce in the pan for another 10 minutes to evaporate all the liquid. Remove the pan from the heat and stir in the Creme Fraiche. Spread the sauce over the shells so that the clam meat is covered. Sprinkle Parmesan cheese on top. Carefully transfer the clams to a baking dish lined with parchment paper and place it in the preheated oven. Bake for 10 minutes.

  6. Serve the baked clams immediately, and for decoration, you can cover them with the flat part of the shell.

Nutrition Information (Per 100g)

  • Calories: 150.06 kcal
  • Fat: 8.77 g
    • Saturated Fat: 5.54 g
  • Carbohydrates: 3.92 g
    • Sugars: 0 g
  • Protein: 10.85 g
  • Fiber: 0 g