Tellines (Wedge Clams) à la Persillade
Preparation time: 15 min. (without the purging process)
Wedge clams are tiny, smooth clams in a wide variety of colors. You find them in wet sand on the shores of both sides of the Atlantic and the Mediterranean Sea. They are small but very tasty. One variety of wedge clams are the Tellines, a specialty of the Camargue. Cumbersome and tedious to harvest but quite easy to prepare.
- 2 kg (4 lbs) tiny wedge clams, such as Tellines
- 8 tbsp extra virgin olive oil
- juice of 1 lemon
- 5 garlic cloves, finely chopped
- 1 bunch Italian parsley, finely chopped
- salt and freshly ground pepper
Rinse the sand from the tellines. Leave them for a couple of hours in a bucket of sea water (or salt water) sprinkled with a little corn meal, which they will eat, ejecting any intestinal grit (including sand). Rinse them again, they are now ready to be sautéed.
Heat the olive oil in a sauce pan and add the cleaned clams. Cover and simmer until the clams open, shaking the sauce pan once in a while. Discard any closed clams. Pour over the lemon juice and mix well. Turn everything into a skillet, add the chopped parsley and sauté over high heat for 1-2 minutes constantly stirring. Season with salt and pepper.
Serve with a crusty white bread and a glass of dry white wine - a tasty appetizer.