Stuffed Clams Normande

Stuffed Clams Normande. Place 18 well-scrubbed large clams in a kettle with just enough water to cover the bottom. Cover the kettle. Steam the clams over a brisk flame until the shells open. Remove the meat from the shells. Discard the tough necks. Chop the clams finely. Mix them with 2 tablespoons finely chopped shallots… Read More