World flavors
French Clams Marinière
Wine, butter, shallots — the bistro move
- 15 min
- Easy
- Serves 2–3
Ingredients
- 12 razor clams
- 3 shallots, minced
- 1 cup dry white wine
- 4 tbsp butter, parsley
- Baguette or fries
Method
- Soften shallots in half the butter.
- Wine in; boil 2 minutes.
- Clams in, lid on, 2 minutes in the steam.
- Off heat: swirl in remaining butter and parsley.
- Bowls, broth, baguette.
Tip. Same broth, add cream = marinière’s richer cousin, à la crème.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.