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Ingredients: 1kg of clams butter parsley eggs lemon juice salt pepper
Clean the clams well and then put them to dry roast in a casserole dish As they begin to open, take them out and drain the water into a cup. Remove the upper part of the shell and clean them again. Warm the water that has come off and put the clams into it. Put a piece of butter, chopped parsley, salt and pepper into a flameproof casserole dish; add the stock and the clams. Boil for several minutes and, when they are cooked, add a batter of eggs and lemon juice.
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