Grilled clams flavoured with garlic and parsley, Palourdes Farcies (pah-loord fahr-see) may be served as a dinner party hors d’oeuvre, on their own or garnished with lemon wedges. Prepare the clams for cooking as for the instructions given under CLAM.
24 clams, scrubbed and steamed
3J oz. butter, melted 2 oz. dry white breadcrumbs
2 garlic cloves, crushed
2 tablespoons finely chopped fresh parsley
2 teaspoon salt
½ teaspoon black pepper
2 parsley sprigs
Remove and discard the upper clam shell halves, leaving the flesh in the bottom shell halves. Set the clams aside.
Preheat the grill to moderately high.
In a small mixing bowl, combine the butter, breadcrumbs, garlic, chopped parsley, salt and pepper.
Sprinkle the mixture evenly over each
Palourdes Farcies are claftis -with a garlic-flavoured stuffing. clam, pressing the mixture down lightly over the clam flesh with your lingertips.
Place the clams, flesh sides up, in a large flameproof dish, in one layer if possible.
Place the dish under the grill and grill the clams for 5 to 6 minutes, or until the topping is golden brown.
Remove the dish from the heat. Garnish with the parsley sprigs and serve immediately.