aubergines au gratin in the oven they are perfect for a summer dinner and, if you want to have the maximum expression of this dish, use true clams!
First let the clams soak for at least a couple of hours to remove the sand residues.
Drain, rinse them thoroughly and place them on the fire in a large pan, with a lid: they will open in a few minutes.
As soon as they are open, remove them from the heat, strain the cooking liquid with a narrow mesh strainer and leave it aside.
Season the breadcrumbs with chopped garlic and parsley and a pinch of salt.
Open the clams and remove the half empty shell, then arrange them on the oven tray.
Fill the shells with the breadcrumbs and sprinkle with a little oil, then cook at 250 ° C in a preheated ventilated oven for 4-5 minutes or until they are well gratinated.
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