‘White’ Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About


  • lb (1.5 kg) fresh small clams
  • 6 tablespoons olive oil


Scrub the clams very thoroughly. Place them in a wide pan with 2 tablespoons of the olive oil and cover with a tight-fitting lid. Shake over a medium heat to open up the clams. This should take 8 minutes or less - discard any that have not opened up after this time. Drain the clams, reserving their