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)
Ingredients:
- 4 lbs 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 (Italian) parsley, finely chopped
- salt and freshly ground pepper
- 2 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 (Italian) parsley, finely chopped
- salt and freshly ground pepper
Preparation:
In case wedge clams have not been purged – getting rid of their intestinal grit – you need to put them through this process. Otherwise you might have sand between your teeth. Purging is easy – you find the instructions here.
Clean the outside of tellines 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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