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Garlic Stimpson’s Surf Clams au gratin

1 can of Stimpson’s Surf Clams
4 tablespoons of melted garlic butter or margarine
Gaspésien Brie cheese, shredded (or any cheese of your choice)
4 portions
1. Drain the Stimpson’s Surf Clams of their juice and separate them into four scallop shells.
2. Add the melted garlic butter (or margarine).
3. Add the cheese.
4. Bake at 375°F until the cheese is golden brown.

Stimpson’s Surf Clam chowder

30 ml of olive oil
30 ml onion, chopped
250 ml boiling water
500 ml uncooked potatoes, cubed
2 ml sea salt
1 pinch of white pepper
225 g of Stimpson’s Surf Clams
625 ml of warm 2% milk
1. Heat the olive oil at medium heat in a pot.
2. Add the onion and cook until translucent.
3. Add the water, potatoes, salt and pepper.
4. Cook, stirring from time to time, until the potatoes are tender (approximately 15 minutes).
5. Add the Stimpson’s Surf Clams and stir.
6. Add the warm milk and season to taste.

Les créations d'Yves Davignon, chef consultant, Côte-Nord