Freshly Foraged Clams with Citrus & Parsley

French Country Cooking with Edward Delling-Williams

Freshly Foraged Clams with Citrus & Parsley

Servings 4 servings
Author Chef Edward Delling-Williams


  • 2 lbs Palourde Clams (or any other type of clam that you can find fresh)
  • 2 shallots
  • 1 head of garlic
  • 2 lemons
  • ¼ cup white wine
  • 1 tbsp white wine vinegar
  • fresh parsley
  • olive oil


  • Heat a good splash of olive oil in a pan and gently cook the shallots and garlic for a minute.
  • While that is cooking, remove the skin of a lemon and segment the pieces.
  • Turn up the heat, then add the clams and white wine. Put the lid on and steam until the clams are open (this should be around 4 or 5 minutes). Try not to overcook, but it takes a lot to really ruin them, so don't worry.
  • Serve on a dish with all the juices, dressed with the lemon pieces, chopped fresh parsley, and a squeeze of the 2nd lemon over the top (a good drizzle of olive oil won't hurt either). Eat them like your life depends on it!