Recipe: Stuffed Clams with Mushrooms and Vegetables

1 Wash the clams in a bowl of cold water, change the water 4 to 5 times, then drain.

2 Blanch the tomatoes, cut in half, remove the seeds and cut into small dice. Set aside.

3 Peel the onions and chop them, place in a small pan with butter over low heat.

4 Cut off the earthy ends of the mushrooms, wash them, chop and add to the pan.

5 Sweat everything for 4 to 5 minutes, until the mushrooms no longer release water, then add the tomato dice and sweat for another 2 minutes over high heat, until there is no more water.

6 Dust with breadcrumbs, mix then turn off the heat, add the parsley, pepper and mix.

7 Preheat the oven to 480°F (240°C (465°F)).

8 Open the clams in a large pan over high heat for about 1 minute.

9 Shell the clams, add 2 tablespoons of the water they released during cooking to the small pan and mix.

10 Place one clam and a little filling in each half shell and arrange the stuffed shells in an ovenproof dish. They can be propped up on coarse salt or with a few empty shells.

11 Place the dish in the oven for 2 minutes and serve immediately