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Clovisses ou Palourdes à la Bitteroise
Clams with Garlic and Parsley
Preparation info
- Serves
3-4
as a first course - Difficulty
Medium
Appears in
By Anne Willan
Published 1981
In Languedoc all sorts of clams, soft- and hard-shelled, are prepared in this way and may be served hot or cold.
Ingredients
| small clams |
Method
Clean the clams*.
Heat the butter in a pot, stir in the onion and garlic and cook over a low fire until soft but not brown. Add the wine, parsley, thyme, bay leaf and peppercorns and bring to a boil. Simmer for 1 minute.
Add the clams to the pot, cover and cook over a high fire, stirring occasionally, for 4-5 minutes or until open. Remove the clams with a slotted spoon. Discard