Stuffed Clams Normande.

  1. Place 18 well-scrubbed large clams in a kettle with just enough water to cover the bottom.
  2. Cover the kettle.
  3. Steam the clams over a brisk flame until the shells open.
  4. Remove the meat from the shells.
  5. Discard the tough necks.
  6. Chop the clams finely.
  7. Mix them with 2 tablespoons finely chopped shallots or scallions.
  8. Sauté 3 tablespoons finely chopped mushrooms.
  9. Add the mushrooms to the mix.
  10. Add 1 1/2 tablespoons minced chives, 1 teaspoon minced parsley or chervil and 2 tablespoons bread crumbs.
  11. Sir in 1 teaspoon Sherry and just enough white white to moisten the mixture.
  12. Heap the mixture into the clam shells.
  13. Sprinkle with buttered bread crumbs.
  14. Add a dash of paprika if you like.
  15. Bake in a moderate oven (350ºF) for about 15 minutes or until the crumbs are golden.

List of ingredients required:

  • 18 large clams, well scrubbed.
  • Water.
  • 2 tablespoons finely chopped shallots or scallions.
  • 3 tablespoons finely chopped mushrooms.
  • Butter.
  • 1 1/2 tablespoons minced chives.
  • 1 teaspoon minced parsley or chervil.
  • Bread crumbs.
  • 1 teaspoon Sherry.
  • Dry white wine.
  • Dash of paprika (optional).