Clams in Persillade

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Clams in Persillade

I think it goes without saying that the Mediterranean Coast is a paradise for seafood lovers. Fresh fish and shellfish take center stage in so many Provençal specialties, such as cured, dried fish, aromatic fish soup, and of course, bouillabaisse—Marseille’s famous seafood stew.

As amazing as all of those dishes are, there is a much simpler dish that, for me, is unbeatable. And that’s palourdes en persillade. Palourdes, known elsewhere as carpet shell clams, are some of the finest and most popular clams in the Mediterranean and along the Atlantic Coast.

Every culture and region of the Mediterranean has its own ways of preparing clams. In the South of France, they are tossed in an herb-rich and creamy persillade sauce that is as delicious as it is simple to prepare. Learn how to make this timeless dish below!

Clams in persillade


  • 2 kg of clams, such as palourdes of carpet shell clams
  • 1 clove of garlic
  • 1 shallot
  • 1 small bouquet of parsley
  • 8 cl white wine
  • Salt and pepper

Begin by washing the clams, then set them aside.

Peel and mince the shallots and garlic. Then, melt half the butter in a skillet and add the shallots, sautéing until translucent. Next, incorporate the garlic and white wine and simmer for 3 to 5 minutes.

Once the sauce is well incorporated, add the clams and 2 tablespoons of chopped fresh parsley.

Cover the skillet and allow the clams to cook while tossing continuously to encourage the clams to open. It should take about 2-3 minutes for the clams to cook.

Once the clams are cooked, they are immediately ready to serve. Pair it with a nice, chilled glass of B&G Viognier!

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