498. Telline o Arselle in Salsa d’Uovo

Clams in Egg Sauce

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

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Method

The variety of clams called “arselle” do not retain sand like the ones called “telline” (tellina or sunset clams), so one need only rinse them thoroughly in cool water. Both types of clam should be cooked with a