Arselle Alla Viareggina

Preparation:

Preparation: Leave the clams to soak in cold salted water for at least three to four hours, so that they 'purge', before preparing to cook them. Meanwhile prepare the mince, with the thyme, rosemary, bay leaf, basil, onion and garlic; put it in a large saucepan (because it will have to contain all the clams), drizzle with oil, place the clams on top, add the wine, salt and pepper and cook over high heat until you see all the shells open. Leave to cool, free the clams from their upper shells and pass their cooking juices through a sieve. Then put the clams in a warm place until it's time to serve them. Meanwhile, with the sauce sieved, dissolve the flour in a saucepan, mixing carefully to avoid the formation of lumps, add the butter and heat well before pouring this sauce over the clams kept warm. Serve the clams, in the same container in which you have kept them, accompanied by toasted bread fried in hot butter or oil) and chopped parsley.