Clams au gratin with Swiss Emmental and brandy

Ingredients

Preparation

Grate the cheese and mix with the basil and chopped raisins, brandy and breadcrumbs. Knead the mixture until a paste is obtained. Set aside.  

Cook the clams in a pan with the lid on in a little oil over a medium heat until they open, about 2 minutes. Remove the shells that do not contain the flesh of the clams and cover the ones that do with the cheese mixture. Grill in the oven until golden brown.    

Notes

You can add a splash of water or wine to the pan with the clams halfway through cooking - the steam will help them to open.