Clam Gratin with Escago Butter
Clam Gratin with Escago Butter is big plump clams boiled in white wine Add a French-style Bouquet Garni. With Escago Butter Sprinkle breadcrumbs on top and bake until golden brown. Ingredients (4 servings) Large clams 1 kg Shallots, sliced 30 g Buraket Garni (Add parsley to the bouquet) 1 bouquet 100 milliliters