14 Jun Baked clams with white wine and parmesan cheese
This summer surprise your friends with this easy and delicious recipe.
With the arrival of good weather, we feel like enjoying meals and dinners outdoors. In Cuina Canela Fina we know this well and for this reason, we want to share with you a simple and elegant recipe that will transport you directly to the coast with its exquisite taste of the sea. Preparing this dish is an art, as it combines the freshness and texture of clams with the subtle flavors of white wine and the touch of Parmesan cheese au gratin.
Dare to try it at home: you are sure to succeed!
Ingredients and preparation
First of all, you will have to prepare the stuffing. Next, you will have to prepare the clams and, finally, put them in the oven.
Shall we start?
For the filling
- 50g parmesan cheese
- 100ml white wine
- 1 egg yolk
- The zest of a lime
- 5g chiffonade parsley
- 10g breadcrumbs
Mix all the ingredients in a bowl and set aside.
For the clams
- 800g clams purged for two hours.
Wash clams under cold water to remove sand and debris. Discard any clams that are broken or open.
In a saucepan cover the clams with water and cook over medium-high heat for approximately 5/7 minutes or until the clams open.
Remove the top shell and reserve the shells with the meat.
For service
- Clams
- Pasilla
- Maldon salt
Preheat the oven to 200ºC in gratin mode.
Place the clams in a baking dish.
Cover the clams with the stuffing.
Bake the clams for 2 to 3 minutes or until the cheese is melted or lightly browned.
Remove the clams from the oven and serve on a platter.
Enjoy this exquisite recipe with the special touch of Cuina Canela Fina!
They are great, aren’t they? If you liked our recipe for baked clams with white wine and parmesan we encourage you to share it on your networks, tagging us @cuinacanelafina. It will be great to see how you have added your personal touch to the recipe and, above all, to see how you enjoy it!
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