A spicier take on the surf clam gratin, lifted with garlic, oregano and Italian herbs, pan-seared to keep the Stimpson surf clams tender before a turn under the broiler for a golden crust.
Prep time
10 min
Cook time
15 min
Servings
4 servings
Difficulty
Easy
The key step is to warm the surf clams in the pan for only 1 minute: overcooking will turn them rubbery even before they reach the oven.
Heat the oil and butter in a skillet.
Add the chopped garlic clove and all the spices.
Add the can of Stimpson surf clams (drained).
Sauté everything for about 1 minute, just to warm it through. Do not cook it further, so it stays tender.
Transfer the mixture to an ovenproof dish.
Add the grated cheese and brown in the oven at 375 °F (190 °C).
Whelks, Stimpson surf clams and all our fresh products are waiting for you at 152, rue Saint-Marcellin Ouest, Les Escoumins.
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