Clams au Gratin
Nice, being by the sea, offers interesting fish dishes. One of these is poutargue, made with dried and smoked roe, which you will find in some delicatessen shops. The roe should be grated or finely chopped. To every 2 cups add 1 cup chopped hard-cooked egg, 1 cup finely chopped onion, a dash of lemon juice and enough olive oil to blend all.
Another dish from the sea is raïto or rayte. This is traditional on Christmas Eve throughout Provence. It is reminiscent of other fish stews, including the chioppino of California.
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
French
Mushroom
Shellfish
Tomato
Appetizer
Bake
Clam
Christmas Eve
Shallot
Parsley
House & Garden
Sugar Conscious
Kidney Friendly
Pescatarian
Peanut Free
Tree Nut Free
Soy Free
- butter
- salt, pepper
- 2 tablespoons finely chopped parsley
- 1/2 cup finely chopped mushrooms
- Carbohydrate 10 g(3%)
- Cholesterol 19 mg(6%)
- Fat 2 g(3%)
- Fiber 1 g(4%)
- Protein 10 g(19%)
- Saturated Fat 1 g(4%)
- Sodium 382 mg(16%)
- Calories 96
Preparation Sauté the mushrooms and shallot or onion in 6 tablespoons butter for 3 minutes. Add the parsley, tomato and salt and pepper to taste. Spoon over clams. Sprinkle with crumbs, dot with butter and bake at 400°F. for 5-8 minutes, or until clams are just heated through.
Preparation Sauté the mushrooms and shallot or onion in 6 tablespoons butter for 3 minutes. Add the parsley, tomato and salt and pepper to taste. Spoon over clams. Sprinkle with crumbs, dot with butter and bake at 400°F. for 5-8 minutes, or until clams are just heated through.
