Baked Clams 

The clams au gratin are good and easy to prepare, in any case they should be made with fresh shellfish and soaked to make them purge. So, this fish appetizer is simple to make yes, but it is not quick to prepare. The filling instead as for mussels au gratin is quick to prepare but requires attention in dosing the ingredients and in particular the garlic. If you exaggerate with the aromas you no longer feel the taste of fresh clams.

 

"Clams au gratin", a dish that you can serve as a hot appetizer at any time of the year. I tell you, however, that to make it I chose clams that are suitable for this type of recipe. I often propose them as a first course, for example with spaghetti you will find my version, or even with the exquisite pasta ''alla chitarra'' prepared by hand, but know that they are also delicious for the preparation of a good risotto, or even in stew... As you have surely understood I love them! ? But now let's move on to this exquisite and delicious recipe...?

INGREDIENTS

1 kg clams

50 gr. breadcrumbs

50 gr. clam cooking liquid

16 gr. extra virgin olive oil

1 clove of garlic

1 chili pepper

1 bunch parsley

PREPARATION

First soak the clams in plenty of cold water, so as to avoid small residues of sand. Rinse them thoroughly after a couple of hours and put them on the fire in a large pan without adding anything and cover them with a lid, in a few minutes they will open. Remove them immediately from the heat and strain the clam liquid with a tightly knit strainer. As soon as they are warmed, turn on the oven, place the shellfish in a baking pan lined with a sheet of parchment paper, put them next to each other, also fill the other part of the shell with the fruit. Now prepare the filling by adding to 50 gr. breadcrumbs also 50 gr. of the liquid of the clams, a pinch of salt, chopped fresh parsley, chopped chili, chopped garlic and deprived of the internal core, 1 tablespoon of oil, mix everything, you will get a moist mixture that will give a unique taste to your clams. Finally a little oil on the surface.