Wedge Clams in Egg Sauce

Ingredients

• wedge clams / arselle (telline)
• garlic
• olive oil
• parsley
• pepper
• egg yolks
• lemon juice
• teaspoon flour
• broth
• clam liquor
• bread

Instructions

1. Open the clams over the fire in a covered pan with a soffritto of garlic, oil, parsley and pepper; remove as they open.
2. Make a sauce of egg yolk(s), lemon juice, a teaspoon of flour, broth and some clam liquor, cooked like a custard.
3. Pour the sauce over the clams. (Or serve sauceless over fire-dried bread.)