À la Clamart is a French cooking term for a garnish containing peas — what the other ingredients are will vary.
One version is hearts of artichoke stuffed with peas and with small sautéed potato balls.
Another version has, instead of the artichokes, pastry shells such as vol-au-vents stuffed with peas and potatoes, with the addition of braised, julienned lettuce to the filling.
Sometimes the term is applied to dishes that come with just plain peas.