Palourdes Perdues

Easy and quick to make, Palourdes Perdues (pah-loord pair-doo) is an inexpensive dish, perfect for a light lunch or dinner.

1 teaspoon butter

1 lb. potatoes, cooked and mashed

2 fl. oz. double cream

2 tablespoons tomato puree

2 teaspoons chopped fresh chives

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon dried thyme -½ teaspoon grated nutmeg

½ teaspoon cayenne pepper

1 garlic clove, crushed

1 lb. canned clams, drained

10 oz. canned sweetcorn, drained

4 oz. Bel

Paese cheese, thinly sliced

Preheat the oven to fairly hot 400 ‘F (Gas Mark 6, 200 C).

With the teaspoon of butter, grease a medium-sized, deep-sided baking dish and set it aside.

In a large mixing bowl, beat the mashed potatoes and cream together with a wooden spoon until the mixture is smooth. Beat in the tomato puree, chives, salt, pepper, thyme, nutmeg, cayenne and garlic. Stir in the clams and swectcorn and combine the mixture thoroughly.

Spoon the mixture into the prepared baking dish and smooth it down with the back of the spoon. Lay the cheese slices over the mixture to cover it completely.

Place the dish in the centre of the oven and bake for 15 to 20 minutes, or until the cheese has melted and is golden brown and bubbling.

Remove the dish from the oven and serve immediately.

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