The gateway to the freshness of the North


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.