Razor Clams à la Provencale an Easy Appetizer
Fish & Seafood · Let’s Eat the World · Provencal Recipes · Starter Course · TasteRazor clams, found on sheltered ocean shores, most often during low tide, have long been a popular and easily foraged delicacy. You can usually see them with the naked eye, but if you toss some salt on the water above their burrows, you can watch the little white clams wiggle their way to the surface. Depending on where you live, there are guidelines regarding the harvesting of Razor Clams to maintain their sustainability and preservation. The following preparation for Razor Clams à la Provencale includes white wine and herbs. For more great seafood recipes like this one, check out Cook’n With Class in Paris and Uzes.

Razor Clams à la Provencale
Razor clams are similar to clams and mussels. To cook them requires only a bit of liquid and flavouring. This recipe makes an easy appetizer.
Ingredients
- 1 lb Razor Clams
- 2 garlic cloves
- 1 shallot
- 2 tbsp fresh parsley
- 1 tbsp fresh chives
- 1 cup white wine
- 3 tbsp olive oil
- 2 tbsp butter
- salt and pepper to taste
Instructions
- Peel, cut, and chop the shallot, garlic, chives, and parsley (keep separately).
- Clean the clams in cold water, soak them in water and salt for 2 hours, and wash them several times to remove the sand.
- In a large saucepan, heat the olive oil. Add the clams and all the ingredients and cook on high heat for 5 minutes. Add salt and pepper, and serve.
Tried this recipe?Let us know how it was!
Other Seafood Recipes from Provence:
Spaghetti allo Scoglio
Prepare this Mediterranean seafood pasta with the shellfish that you find (and like). We used fresh mussels, clams, shrimp and calamari with very simple seasoning.
Check out this recipe
Provençal Seafood Stew
This recipe from Cocoa & Lavender was adapted from a recipe by Mark Bittman.
Check out this recipe
Brandade de Morue
This recipe for a salt cod (morue) gratin is easy to make. Serve this seafood dish with a green salad and some crusty bread. The key to the recipe is allowing for the overnight soaking period for the cod, to remove preservative salt.
Check out this recipe
Salmon and Prawn Parcels
Crispy, flaky Filo pastry parcels hide a delicious seafood secret of buttery salmon and prawns with a tart and creamy lemon butter sauce.
Check out this recipe
Salmon Wellington (en Crôute)
This classic seafood dish is a bit of a nod to old school recipes (think Julia Child) and definitely, a dinner party hit.
Check out this recipe
Marseille Classic Bouillabaisse
Ideally, a bouillabaisse should be prepared for at least 6 to 7 people, allowing the cook to purchase a wider variety of fish. Below is the luxury version of the traditional recipe, as it differs from the original fishermen who were simply recuperating the damaged and unsold parts.
Check out this recipe
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Provencal Appetizer Anchovy DipRelated Provence Articles
Make Provencal Fish Soup From Scratch It’s Worth it
May 4, 2018
Deciding to make dinner for a large group takes courage. Deciding to create a menu based around a tradition Provencal fish soup, and making the whole thing from scratch is just a little bit crazy, but the results are delicious. Chefs in France take their trade seriously, so it is not surprising that a Marseille -based group decided that this iconic dish required some specific ingredients and serving methodology, hence the Bouillabaisse Charter. A real Marseille bouillabaisse…
Radish Green Olive Tartare on Sourdough a Tangy Appetizer
August 17, 2018
This appetizer requires no cooking, which is perfect for a hot summer day. The preparation time is limited and the combination of red radish with green olive makes for a lovely tangy "tartare." Enjoy the combination on top of fresh bread with a glass of chilled Mirabeau rosé and these other starters.…
Easy Poached Arctic Char in Butter Sauce
August 19, 2020
Sometimes you need a bit of inspiration for cooking; in this case, it happened to be a friend’s trip to Scandinavia. This easy recipe for poached Arctic Char embellishes a classic french beurre blanc sauce. What could be better than butter, white wine with an exotic twist of pear and vanilla? Generally found in northern …
How to Make Provencal Olive Tapenades
October 1, 2015
Late fall is typically when the olive harvest takes place in Provence. The fruit is left on the trees as long as possible to maximize production of the golden nectar, but not long enough to risk a frost. Read more about “Extra Virgin Oil an Olive Legend” here. The Provence Gourmet shares his recipe for …
No Comment