Clams cooked in white wine with garlic, shallots, olive oil and butter — and sprinkled with parsley and black pepper — make an elegant but simple dish that’s served in winter and spring in France. This is because clams are harvested over here from autumn to late spring. Elsewhere, it’s a different story, as you may know if you’ve ever been on a summer clambake. In New England, people may go clamming all year round.
Palourdes au vin blanc / Clams in white wine
In France, clams come in many varieties, and even the nomenclature is confusing. Palourdes, for example, is a vernacular word that covers several clam types. Praires, which I used in this recipe, are also known as palourdes sauvages (wild clams). Shown at right, they tend to be about 1-1/2 inch (4 cm) wide. Then there are coques, aka cockles, which are like mini-clams and are often used over here for pasta alle vongole. And finally there are what the French also call clams — a bigger, far less delicate variety.
Wherever you may be, this succulent dish requires clams that are not too big. The recipe takes just 10 minutes once you’ve got the clams home and have cleaned them. You simply mince garlic and a shallot, sauté briefly in olive oil and butter, throw in the clams, add the wine and cover the pot. Now it’s a waiting game. As soon as the clams open, they are done. This generally takes 3-5 minutes, depending on the size of the clams.
Serve the clams in shallow bowls, sprinkled with finely chopped fresh parsley and freshly ground black pepper, and accompanied by a crisp dry white and some crusty fresh bread. Whether served as a main course or the starter of a more elaborate meal, it’s a convivial dish that will have your guests asking for more.
Happy cooking.
