A French specialty in Provence, tellines are tiny baby clams no bigger than your fingernail. They are harvested by fisherman in the nearby Camargue region south of Arles. The lady selling the tellines in the market gave us her special recipe. The only problem was she spoke no English. Understanding a few French words along with hand gestures, we understood that the clams were sandy and should be rinsed well and prepared with olive oil, garlic and parsley. We purchased a demi kilo (one pound) and headed home to give them a try. There's Italian parsley growing in the tiny herb garden at our house so we'll snip a little and proceed with the recipe.