Clams in Tomato Sauce

Sauce de clovisses

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

This sauce can be made with clovisses, the stripy clams abundant in the Bassin de Thau which many people will know as vongole, or with the larger palourdes. Another excellent clam is the amande or dog cockle. Lastly there is the praire or venus clam, ridge-shelled and much enjoyed in Languedoc. Clovisses have beautifully marked deep purple and fawn shells, are about 2 c