Preparation time: 15 min. (without the purging process)
Tellines are triangularly shaped clams. They are called wedge clams and are found on both sides of the Atlantic as well as the Mediterranean Sea. They are small but very tasty. Harvesting these prized clams is labor intensive. In season, they are a specialty in the seaside restaurants and markets in the Provence, where customers eagerly await to obtain these tasty delights. To prepare them is incredibly easy. Do not attempt to add anything else. The “jus de mer” in their shells will give you the final “WOW”.
Serve with a chilled crisp wine and a just-baked baguette. Anything else?
- 4 lbs (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 Italian parsley, finely chopped
- salt and freshly ground pepper
Rinse the sand from the Wedge Clams – in French “Tellines”. Leave them for a couple of hours in a bucket of seawater (or saltwater) sprinkled with a little cornmeal, 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 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.