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
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.
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