Stuffed clams

Ingredients

• 1 kg of clams
• 250 g of semi-salted butter
• 5 cloves of garlic
• 2 shallots
• 1/2 g bunch of curly endive

• Fine breadcrumbs

• Coarse gray salt (or a special stuffed shellfish dish)

Preparation

1. Take the butter out of the refrigerator 1 hour in advance so that it is soft.

2. Peel the garlic cloves and blanch them for 1 minute in boiling water. Peel the shallots.
   Finely chop the garlic and shallot. Rinse the parsley and chop it. Mix all the ingredients with the softened butter using a spatula.

3. Take a thick cloth and a knife with a smooth, thin blade. Place the shell in the hollow of the cloth. Place the blade at the level of the two shells and insert it inside the shell.
   Remove the top shell from each clam.
   Cover with a knob of parsley butter.

4. Preheat the oven to 220°C. Spread a layer of coarse salt in a baking dish (to prevent the shellfish from tipping over), place the clams on top and then cover each shell with breadcrumbs.

5. Bake for 3 to 4 minutes. Serve immediately.