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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 à la Provencale

Let’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.

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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
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

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Other Seafood Recipes from Provence:

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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.

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Tags:Appetizer,Seafood Recipes

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.

Razor Clams à la Provencale an Easy Appetizer