Stuffed Clams Normande

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).