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TELLINES COMME PAPA LES AIMAIT

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Those like me who love the Camargue, know the beauty of the clams, the shell which is very fine,  is gathered to beauduc or saline of Giraud at the beach piemençon. Very popular, the clams are harvested and controlled along the Camargue beaches, Camarguaise Tellines are victims of their success and have been for some years over picked. In the Camargue, shellfish tellin is therefore limited to 1 kg / day / person (minimum size: 2.5 cm).

This recipe is in memory of dad a great sinner and an amateur at tellines

INGREDIENTS FOR 6 PEOPLE

2 kg of clams

100 l dry white wine

2 l olive oil

1 clove garlic

1/2 bunch parsley

50 g of onions

100 l of fresh cream

TECHNICAL

to disgorge the clams with clean water for desilt

finely chop the onion

the sweat in olive oil

adjust the white wine and let reduce slightly

add the clams by small amount (not to put too much because it will prevent the top from below open, and it will be shriveled)

once open clams, take them out with a slotted spoon

put other clams in the same juice, and to open a few minutes

repeat until all the clams are open

Finally, add the cream, the (garlic and finely chopped parsley

sprinkle the clams with the juice, and taste

Enjoy!

DRINK TO ACCOMPANY DISH

Rosé – Languedoc Roussillon

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