Venetian clams

Let the clams drain in salted water for at least one night.
Heat the oil in an earthenware pan and sauté the chopped onions,

then pour over the clams. Cover them with a lid and let them open (clams that do not open should be thrown away). When cooked, sprinkle with chopped chives and a sprinkle of black pepper. Serve them hot with their sauce, accompanied by toasted bread with raw organic Panizzi oil.