If the clams are open after they have been washed, tap on them and they should close immediately. If they remain open or if they are broken, it is a sign that they are not fresh. Discard them right away.
Rub the clams under cold water to remove any dirt. Check that they are all properly closed. Put the clams to soak in cold water with the coarse salt. Leave for about 1 hour and rinse.
Peel the red onions and cut them into small cubes. Then peel the carrots and make small balls of carrot using a melon baller.
Put the carrot balls into a FONTIGNAC saucepan, add cold water to a finger width above, count 2 minutes cooking time once it comes to a boil and drain at the end of cooking.
Peel the celery and cut into small sticks.
Chop the flat-leaf parsley and chives.
Heat the oil in the FONTIGNAC stock pot. Add the red onions and sauté for 2-3 min. Add the celery sticks, the carrot balls and white wine*. Simmer for 2 minutes, then add pepper.
Add the clams and cover. Leave to cook until the clams open, shaking the pot from time to time for about 6-8 min.
Sprinkle in the chopped flat-leaf parsley and chives right before serving.
* Alcohol abuse puts your health at risk. Drink with moderation.