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1
Pry open the clam shell and take out the meat, keeping both sides of the shell for later use. Rinse clam meat with running cold water and drain well. Set aside. Clean spare shells thoroughly. -
2
Place the clam meat flat on the cutting board, and use a knife to cut two flat slices from the middle of the clam meat. spare. -
3
Prepare a flat-bottomed frying pan, heat and melt the butter, add the chopped shallots and stir-fry until the water comes out. Add spinach and scallions and stir-fry until cooked through. Finally, sprinkle with parsley, remove from heat, add grated cheese and stir until warm. Lemon juice and pepper to taste. -
4
Spread rock salt evenly on the bottom of the baking pan, and gently press the clam shells into the salt to stabilize. Place half a clam meat in each shell; add about 2-1/2 teaspoons of the previously fried garnishes, and sprinkle some bread crumbs on top. -
5
Preheat the oven to 200 degrees Celsius and bake for about 6-8 minutes before serving. You can garnish with a sprinkle of kelpsalt or spinach powder (if available).