Palette fatigue? Time to move beyond the weekly rotation of dishes that you are comfortable with. This is a white clam sauce with shallots, garlic, white wine, parsley and Colonna “Granverde” Extra Virgin Olive Oil with Organic Sicilian Lemons. This dish has optimal flavor with minimal prep or assembly time. Half an hour before you a ready to cook, put the scrubbed clams in a deep bowl of cold water with a teaspoon of sea salt. Things get even simpler if you forsake the fresh clams, open the cupboard, and use a can Conservas Portomar Cockles in Brine.