Clams au gratin
The clams au gratin are a delicious starter! There is a bit of work behind for the cleaning of the clams, but I assure you that it will be worth it: with a few ingredients (I recommend you to choose them with care, so that they are of good quality!) you will get a dish from the taste of the sea without equal, perfect for all seasons! The clams au gratin to the oven are perfect for a summer dinner, and if you want to have the maximum expression of this dish, use fresh clams!
First of all, let the clams soak for at least a couple of hours to remove the residual sand.
Drain, sciacquatele thoroughly, and put them on the fire in a large frying pan with lid: will open in a few minutes.
As soon as they open, remove from heat, strain the cooking liquid with a meshed strainer and leave it aside.
Season the breadcrumbs with garlic and parsley, and a pinch of salt.
Open the clams and remove the half-shell empty, and then arrange them on the baking tray.
Fill the shells with the breadcrumbs and drizzle with a little olive oil, then bake at 250°C in a ventilated oven already warm for 4-5 minutes or until well browned.
The clams au gratin are ready: serve them immediately.