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.
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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.
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Provençal Seafood Stew
This recipe from Cocoa & Lavender was adapted from a recipe by Mark Bittman.
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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.
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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.
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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.
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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.
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