There's nothing better after a day's fishing than cooking clams to enjoy with friends! There are lots of different recipes, so follow the guide...
- about thirty fresh clams
- 1 large ripe tomato
- Olive oil
- 1 garlic clove
- fresh herbs (chives, basil, etc.)
- 1 glass of dry white wine
- Leave the clams in a large container of cold salted water for 2 hours to remove the sand. Then remove them from the water by hand to avoid picking up sand from the bottom of the container,
- Place the clams in a casserole dish with the white wine. Cover and cook over a high heat, stirring constantly. As soon as the clams open, remove from the heat and set aside,
- Peel the garlic and crush the cloves. Chop the herbs. Peel the tomato and cut into small pieces,
- Gently fry the garlic in the oil. Add the tomato, herbs and pepper. Leave to simmer until the tomato has almost turned into a coulis,
- Strain the cooking juices from the clams and mix with the mixture, then set aside,
- Shell the clams and dip them into the sauce as soon as it is lukewarm. Arrange in a bowl and serve with wooden skewers as an aperitif.