Clams are much more expensive than mussels, but I love their sweet flavour so occasionally Lo Jardinièr and I treat ourselves to some from the coquillage van that brings them, along with oysters and mussels, to the village on Saturday mornings straight from the Etang de Thau at Bouzigues. We had some black squid-ink spaghetti so we cooked that while the clams opened slowly in a wide pan with just a little olive oil. When they were all open I added a few tablespoons of crème fraiche and some chopped oregano and garlic to the pan, mixed it well with the juices from the clams and added it all to the pasta. It took about ten minutes to make for lunch….
and serve with a glass of Viognier white wine made in the village.
What a treat!
olivesandartichokes 
Love that you have a coquillage van and not just fish – adore clams and adore Viognier…you lucky things!
We’re lucky, living only about 30 kms from Bouzigues where the coquillages are raised!
Love the simple but ‘different’ way you treated the clams and, uhuh, I love Viognier also 🙂 !
Simple is best with clams, I think!
Delicious looking clams – are they “palourdes”. I must do that little recipe – lovely post.
Yes, they’re palourdes and very tasty.
Delicious, especially with the squid ink pasta 🙂
What a perfect meal, including the Viognier!
You’ve shared so many wonderful recipes for mussels and now I see your talent extends to clams, as well. This is a wonderful dish, made even more so by the squid ink pasta. “What a treat!” is right!