Sautéed clams

Preparing and cooking

Preheat the oven.

Let the clams clean out for at least 4 hours under a trickle of fresh running wate with some grains of coarse salt.
Beat the clams on a hard surface to remove the shells full of sand.

Put oil and garlic in the trays, then place the clams still closed and cover.
Put the trays in the oven and cook following the parameters.
At the end of cooking sprinkle some minced parsley on the clams.

Serve with slices of toasted bread or use as garnish in first courses.