Clams at viareggio
Instructions
Leave to soak in salted cold water the clams, at least for three to four hours, so that these are ' purghino ', before you begin to cook them.
Meanwhile prepare the chopped, thyme, Rosemary, bay leaf, basil, onion and garlic; put it in a large pan (because it should contain all the clams), drizzle with the oil, lay over clams, add the wine, add salt and pepper and simmer over high heat until you see all the shells open.
Let cool, freed the clams from the upper shell and passed to the colander their cooking sauce.
Place the clams in a warm place until ready to serve.
Meanwhile, with the gravy passed into the colander, softened in a small saucepan the flour, stirring thoroughly to avoid the formation of lumps, add the butter and let it warm up well before pouring this sauce over clams kept warm.
Serve the clams in the same container in which you have kept, accompanied with slices of bread fried in butter or hot oil) and chopped parsley.
