Stuffed clams

Stuffed clams: a classic Breton seaside dish

The clam (Ruditapes decussatus or Ruditapes philippinarum) has been a much-loved shellfish since ancient times. Found on the Atlantic coast, particularly in Brittany, they live buried in the sand or mud, where they are harvested at low tide.

In North Brittany, clams are one of the emblematic shellfish harvested on foot, a convivial and traditional practice at high tide. Even today, they are highly prized for their fine flesh, which is both firm and delicately iodised.

How do you cook clams?

Clams are best eaten raw with a squeeze of lemon, but they really come into their own when cooked stuffed, in a marinière or in a sauce to accompany pasta.
The traditional recipe for stuffed clams features a butter flavoured with garlic, parsley and shallots, which gratin in the oven to produce a generous, flavoursome dish.