Ingredients
- 800 g of clams
-
The breadcrumbs
- 70 g white bread to dry
-
Perseillous butter
- 200 g soft butter
- 4 shallots
- 4 bleached garlic cloves
- 1/4 of parsley boot
Preparation
-
Immerse the clams in boiling water for 10 s to open them. Drain and book.
-
Prepare the breadcrumbs. Mix the bread baked in the oven to harden it.
-
Prepare the parsley butter. Work the butter with a spatula vigorously to get an ointment (think of taking the butter for 30 minutes before use).
-
Finely chop the shallots, chop garlic and parsley. Mix with the butter. Adapt the amount of garlic to your convenience.
-
Put the parsley butter on the clams in a dish and sprinkle with breadcrumbs. Bake at 180 ° C for 6 minutes.
