Wedge Clams in Persillade Recipe

Wedge Clams in Persillade

A delightful recipe for wedge clams. They are small, triangularly shaped clams, which are harvested on both sides of the Atlantic as well as the Mediterranean Sea. In season, they are a specialty in the seaside restaurants in the South of France where they are called Tellines. Serve with a chilled crisp wine and a just-baked baguette.

Yield: 4 servings

Time: 15 minutes (if purging is required add 1 hour)


If you buy fresh clams, you might want to purge them so you don’t have sand between your teeth. It’s an easy process, you find the instructions here.

  • 4 lbs (1,8 kg) tiny wedge clams, such as Tellines
  • 8 Tbsp extra virgin olive oil
  • juice of 1 lemon
  • 5 garlic cloves, finely chopped
  • 1 small bunch flat-leaf parsley, finely chopped
  • salt and freshly ground pepper


Clean the outside of clams and rinse them, they are now ready to be sautéed.

Heat the olive oil in a saucepan and add the cleaned clams. Cover and simmer until the clams open, shaking the saucepan once in awhile. Discard any clams that do not open. Pour over the lemon juice and mix well. Toss everything, add the chopped parsley and sauté over high heat for 1-2 minutes constantly stirring.

Season with salt and pepper.

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