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.)
  • pepper
  • 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.


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