Salted clams

Salted clams


- Clams (24 pcs.)

- Extra virgin olive oil (40 ml)

- Coarse salt (50 g + 150 g)

- Extra virgin olive oil (1 tablespoon)

- Fresh rosemary


Submerge the clams in the sparkling water for 10 minutes, which will remove any sand left on them, then clean with water and dry well. Add the coarse salt to a frying pan or griddle and, once hot, add the clams until they open. After they open, transfer to plates with a new serving of coarse salt, drizzle with olive oil, and garnish with fresh rosemary.