Gratinated Chameleons

Gratinated Chameleons are a delicious and refined seafood dish. Here’s how you can prepare them.

Ingredients

• 12 fresh chameleons
• Breadcrumbs
• Chopped parsley
• 1 clove of garlic
• Extra virgin olive oil
• Salt
• Pepper (optional)
• Lemon (to serve)

Preparation

1. First, you need to clean the chameleons under running water to remove any sand residues. They should already be open, so you might need to place them in the freezer for a few minutes to get them to open without damaging them.

2. Once opened, detach the mollusc from the shell and clean the inside of the shell. Then, put the mollusc back in its shell.

3. In a bowl, mix the breadcrumbs with finely chopped garlic, parsley, salt, pepper (if used), and a little extra virgin olive oil until you get a homogeneous mixture.

4. Sprinkle this mix of flavored breadcrumbs over the chameleons, making sure to cover them evenly.

5. Preheat the oven to 200 °C, and once hot, arrange the chameleons on a baking sheet lined with parchment paper.

6. Bake the chameleons and let them gratinate for about 10-12 minutes or until you see the surface becomes golden and crisp.

7. Take the gratinated chameleons out of the oven and serve immediately with lemon wedges on the side.

Gratinated Chameleons can be a great starter, perhaps accompanied by a glass of fresh, aromatic white wine, which will complete the dish experience by highlighting the flavors of the sea.

Curiosity

Chameleons, also called razor clams when they are larger, are bivalves found encrusted in the rocks or shallow sand in marine waters. They are highly appreciated for their firm and tasty meat and are a real delight for seafood lovers.