Razor Clams à la Provencale an Easy Appetizer
Razor clams have long been a popular and easily foraged delicacy found on sheltered ocean shores, most often during low tide. 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. There are guidelines, depending on where you live, 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 checkout, Cook’n With Class in Paris and Uzes.
Razor Clams à la Provencale
- 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
- to taste Salt and Pepper
- Peel, cut, and chop the shallot, garlic, chives, and parsley (keep separately).
- Clean the clams in cold water, soak them with water and salt for 2 hours. Wash them in water several times to remove the sand.
- In a large saucepan, heat olive oil, add the clams, and all the ingredients, cook on high heat 5 minutes, salt and pepper and serve.