My Great Grand-mother’s clams – Palourdes et praires à la Manée

(In English below)IMG_7993 _Snapseed

Manée était mon arrière grand-mère (à gauche sur la photo avec ma grand mère et mon père aujourd’hui âgé de 82 ans). Sans aucun doute la meilleure cuisinière et la personne la plus gourmande que notre famille ait jamais compté (et ce n’est pas peu dire!).Numériser 87 13-56-26 _Snapseed

La recette d’aujourd’hui me vient d’elle. Elle est simple, audacieuse et délicieuse:

Pour 2 en entrée:

  1. Faites bien dégorger 20 praires et 20 palourdes dans de l’eau salée. Un seul grain de sable peut ruiner tout un plat
  2. Coupez du pain, l’équivalent d’une baguette (rassi si possible) en tranches d’un centimètre d’épaisseur
  3. Faites dorer les tranches de pain dans du beurre à la poêle
  4. Ajoutez une poignée de persillade fraiche et 2 cuillère à soupe de vinaigre de vin rouge
  5. Ajoutez les coquillages. Salez très peu et poivrez
  6. Couvrez et faites cuire à feu moyen jusqu’à une minute après l’ouverture des coquillages. Le pain va absorber le bouillon naturel et délicieux un peu acidulé par le vinaigre…
  7. Je rajoute toujours un peu de persillade fraiche à la fin de la cuisson pour un goût plus franc et une couleur plus vive

Mangez avec les doigts!! Un pur délice!!IMG_7892 _Snapseed11 mais on trouve aussi des palourdes!! _SnapseedIMG_7042 _SnapseedIMG_8581 _Snapseed _Snapseed

Manée (on the left in the picture with my grand mother and my dad who is now 82) was my great grandmother. Undoubtedly the best cook and the biggest foody that our family has ever know (and that’s saying something!)

Today’s recipe was one of her favorites. It is simple, bold and absolutely delicious:

For an appetizer for 2:

  1. Clean 40 clams in cold salted water. One grain of sand can ruin the whole dish!!
  2. Slice some bread, a baguette worth (stale if possible)
  3. Brown the bread slices in butter in a frying pan over medium heat
  4. Add a handful of freshly chopped persillade and 2 tablespoons of red wine vinegar
  5. Add the clams, salt (not too much at all) and pepper
  6. Cover and cook over medium heat until one minute after the opening of the shells. The bread will absorb most of the natural and delicious broth. You will obviously eat some of each with each clam
  7. I always add a little fresh persillade at the very end for a sharper taste and more colorful dish

Eat with your fingers! A pure delight!IMG_7900 _Snapseed

45 Comments Add yours

  1. Very nice recipe, I love the technique of cooking the clams with the bread! Great photos as usual 🙂 Did you also add some fresh tomato?

    PS I made Pôchouse and although I couldn’t find the ‘official’ fishes it turned out great! I used sandre and anguille. Of course I posted about this 🙂

  2. Great shellfish recipes..
    i guess i’m gonna threat my razor clam this way……

  3. gotasté says:

    This is such a beautiful recipe. I would like to make it soon.

    1. My French Heaven says:

      It’s really one of my favorites. The bread soaks up the juice. It is just delicious!!

  4. How delicious! I’m going to try to make this over the weekend! Love the picture and thanks for the fantastic recipe!

    1. My French Heaven says:

      You’ll love it darling!! Truly one of my favorite dishes. I’ll make mussels on Sunday if I find good ones at the market. The season just started…

  5. Wow…what amazing pictures. We love how you take us on a journey through the pics and your post, of course. 🙂

    1. My French Heaven says:

      I’m glad you liked the post Dan and Kristien! I hope you come again soon 😉

      1. Oh, definitely will. Hard to resist what you’ve got up there.

  6. These photos are lovely!

    1. My French Heaven says:


  7. acrusteaten says:

    How delicious! The photography is beautiful and the recipe sound fantastic.

    1. My French Heaven says:

      I’m glad you like it. It certainly was delicious!! 🙂

  8. juliabarrett says:

    These clams look wonderful and I’m not a big fan of clams. I suppose it’s because I’ve eaten gritty clams and when grit happens I have a hard time eating the source of the grit ever again.

    1. My French Heaven says:

      I know!! One piece of sand and I just have to leave the table and go brush my teeth…

      1. juliabarrett says:

        Ha! Happens to me with scallops too, but I like them enough to gag and then eat more.

        1. My French Heaven says:

          🙂 🙂

  9. My honey was hugely, hugely influenced by the cooking of his arriere-grandmere too and I love that! I didn’t even know my great-grandmother in the States…wonderful how tradition stays in France…

    1. My French Heaven says:

      Thanks Heather. I am sure YOUR great grand kids will follow YOUR recipes 😉

      1. Sadly, that ship has sailed…unless I try to teach the dogs to cook? 😉

  10. Well, there are several things I love about this post. The clams are absolutely astounding. I love the flowering thyme, purple skinned garlic AND the photograph of your great grandmother. The big black dog lying in front of them is so curious….yet humorous! A gorgeous post Stéphane.

    1. My French Heaven says:

      Thanks a lot! That means a lot coming from you!!

  11. Janet Rörschåch says:

    Those look sooooooo gooooood!

    1. My French Heaven says:

      Thanks darling!!

      1. Janet Rörschåch says:

        Hi ya Stephane! I went to the store to try and find some clams. I only found pathetic amount, about 6. I’ll keep my eyes open.

        Thank you for asking about my business. i am starting to book some gigs, getting a few clients. People seem interested, which is always pleasant to hear.

        What about you venture? Have you composed your announcement? Looking forward to the details.


        1. My French Heaven says:

          I am about done with the announcement. I am just worried as I want to stay in a niche and don’t know if it will attract enough business…

  12. How wonderful that you have not only your great grandmother’s recipe but you are honoring her with sharing it. i love the look she is giving the photographer.

    1. My French Heaven says:

      Me too! She had a very strong personality :0)

  13. Penne Cole says:

    I like to add a bit of chilli as well. Merci pour partager le recette de votre arriere grand-mere!

    1. My French Heaven says:

      Oh yes! Chilli would be perfect! 😉

  14. mredible says:

    The family photo is absolutely lovely. Thank you for posting it.

    1. My French Heaven says:

      I love old photos :0) I’m glad you liked it!

      1. mredible says:

        It’s almost a novel in picture form. 🙂

        1. My French Heaven says:

          I’m glad you like it. I tried not to include too many pictures I had already posted in the past. I just wanted you guys to feel the athmosphere and positive energy… 🙂

  15. Oh wow those look so delicious! Love me a big bowl of clams. Beautiful post, thank you!

    1. My French Heaven says:

      Thanks!! I hope you’ll try it 🙂

  16. oiyoufood says:

    This is gorgeous! The only time I have made clams is with spaghetti. Love to try this! 🙂

    1. My French Heaven says:

      Please try and let me know how you like it 😉

  17. Jnana Hodson says:

    Gorgeous, absolutely. A lovely reminder that where I live, the seafood’s season just begun.

    1. My French Heaven says:

      I don’t think I could live without fresh seafood 😉

  18. I love dishes like this so simple yet so delicious. I will definitely be giving this a try soon.

    1. My French Heaven says:

      Please try it Gregory and let me know how you like it!!

  19., says:

    jolies photos

    1. My French Heaven says:


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