Clams au Gratin

Recipes of Fish and Seafoods

USA Cooking

Ingredients serves 4

  • 12 clams
  • 1 tablespoon butter
  • 2 tablespoons flour
  • ½ cup milk
  • ? onion, finely chopped
  • ½ clove garlic, minced
  • 1 tablespoon parsley, finely chopped
  • 1 egg white dissolved in a little water
  • ½ cup bread crumbs
  • 1 tablespoon olive oil


1 Soak clams in a bowl of cold, salted water for 30 minutes. Wash well and transfer to a pot with a bit of clean water. Cover tightly and steam until clams open. Remove from heat and drain, reserving the cooking liquid.

2 Remove from their shells and place each clam on a shell half and set on baking sheet. Melt butter in a sauce pan and add flour, and cook for 1 minute, stirring constantly. Remove from heat and slowly whisk in milk, a little at a time, to form a thick white sauce. Return to heat and add the clam juice reserved. Sauté the onion and garlic, and add to the mixture with the parsley.

3 Top each clam with the sauce. Dip each in egg white and then sprinkle with bread crumbs. Place in hot oven until the tops are browned. Serve hot with a few drops of olive oil.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

For this dish we look for a white wine with intense favor, ideally with a degree of creaminess and oak-aging in order to accompany the sauce that covers the clan; which delivers a pronounced favor and a well-rounded texture. The best is a year-old reserve Chardonnay.

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