Brouillade with eggs, tellines and truffles
Brouillade with eggs, tellines and truffles: Start cooking the clams by putting them in boiling, salted water. Once they start to open themselves, take them out of the water. Decorticate the clams. Store aside. In order to prepare the brouillade, hack the truffles and break the eggs in a bowl. Mix them lightly. Add the hacked truffle, salt and pepper. To make the brouillade more souple and light, prepare the egg whites to snow and incorporate them to the above. Cook the whole in a saucepan with some butter. Once the brouillade starts to boil, add the clams. For the final touch, and to stay with simplicity, just add a laurel leaf and some rosemary.