Wedge Clams, Livorno Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- wedge clams / arselle (telline)
- onion
- olive oil
- pepper
- parsley
- tomato sauce or preserve
- bread
Instructions
- Soften an onion battutino in oil with a pinch of pepper until colored.
- Add parsley, then the clams with tomato sauce or preserve; shake often.
- When the clams open, pour over toasted bread slices on a platter.