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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 Provencale Appetizer

Razor Clams à la Provencale

blankLet’s Eat the World - Cook’n With Class Experiences
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.
Prep Time 10 mins
Cook Time 5 mins
Soaking Time: 2 hrs
Course Appetizer
Cuisine French, Provencal
Servings 4 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
  • to taste Salt and Pepper

Instructions
 

  • 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.
Keyword Clams, Razor Clams, Seafood Recipes
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
Seafood Pasta Recipe
Provençal Seafood Stew
This recipe from Cocoa & Lavender was adapted from a recipe by Mark Bittman.
Check out this recipe
Provençal Seafood Stew @CocoaandLavender
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
Salt-Cod Brandade Recipe Provence
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 Prawn Filo Parcels 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
Salmon Wellington en Crôute
Marseille Classic Bouillabaisse
A Bouillabaisse, to be served in perfect conditions, should be prepared for a party of at least 6 to 7. This allows the cook to purchase a wider variety of fish. You will have to be persevere to find all the different types of fresh Mediterranean fish. If you are far from the Mediterranean, use your local white fleshed fish. The recipe proposed here, consists in poaching the bigger fish into the small fish soup. It is the luxury version of the recipe, as it differs from the original fishermen who were simply recuperating the damaged and unsold parts. Follow the steps to create this a gastronomic recipe.
Check out this recipe
Marseille Classic Bouillabaisse

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Let’s Eat the World - Cook’n With Class Experiences

Let’s Eat the World - Cook’n With Class Experiences

Cook’n With Class has been in operation since 2007 in Paris offering French cooking classes (in English), to visiting tourists and locals interested in learning about the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

Join Chef Eric for a Week in Uzes, a Week in Paris, & coming soon, a Week in Seville for food and wine adventures you will not soon forget. And for those of you who can’t travel or who want to bring the taste of travel into your home kitchen, be sure to check out their online cooking classes.

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