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Razor Clams à la Provencale an Easy Appetizer

Razor 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

Let’s Eat the World

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.

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Prep Time 10

Cook Time 5

Soaking Time: 2

Course Appetizer

Cuisine French, Provencal

Servings people

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.

Keyword Clams, Razor Clams, Seafood Recipes

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Tags:Appetizer,Seafood Recipes

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Let’s Eat the World

Let’s Eat The World - Culinary Experiences for Travel Lovers

Formerly known as Cook’n With Class Uzès, Let’s Eat The World - Culinary Experiences for Travel Lovers continues the tradition of offering exceptional culinary adventures around the globe. Founded by Yetunde Oshodi-Fraudeau, a passionate food and travel expert, Let’s Eat The World builds on the success of the original Cook’n With Class brand, which started in 2007 in Paris. Our cooking classes, taught in English, have introduced countless tourists and locals to the art of French cuisine, from mastering traditional French baking to creating exquisite desserts and exploring bustling French markets.

In 2015, alongside her husband, Chef Eric Fraudeau, Yetunde expanded the Cook’n With Class brand to southern France with the opening of Cook’n With Class Uzès, focusing on Mediterranean and Provencal cuisine. This location quickly gained popularity with its hands-on French market classes and the beloved culinary holiday tour - A Week in Uzès.

In 2020, recognizing the desire for more diverse culinary experiences, Yetunde launched the new brand, Let’s Eat The World - Culinary Experiences for Travel Lovers. This rebranding marks an exciting evolution from a local cooking school to a global culinary adventure brand. Under Yetunde's leadership, Let’s Eat The World now offers a range of experiences, including vacation tours, masterclass workshops, and innovative private online cooking classes that bring the flavors of French, Mediterranean, and Spanish cuisine directly into your home.

Chef Eric Fraudeau serves as the head chef for our Uzès location and acts as the culinary advisor for all of our tours, ensuring that each culinary experience is rooted in authenticity and excellence.

Join us for unforgettable food and wine adventures, whether it's in Uzès, Paris, Seville, Spain, Parma, Italy, or Tbilisi, Georgia, with even more exciting destinations on the horizon. For those who prefer the comfort of their own kitchen, our online cooking classes are the perfect way to experience the flavors of travel from home.

Discover the world through food with Let's Eat The World, and follow us on social media for updates and a behind-the-scenes look at our culinary journeys!

Razor Clams à la Provencale an Easy Appetizer