Tag Archives: praires

Palourdes au vin blanc

Posted on January 30, 2026 by Meg

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 … Continue reading →

Posted in 5. Fish and Shellfish | Tagged , , , , | 4 Comments