Palourdes and Praires (Local Clams)
 
Digging in the beach sand for these salty delicacies is one of my life-long passions.
I use my own special digging tool made in Brittany, France; and it is just perfect !
Here is how I cook palourdes and praires in the simplest way.
 
Ingredients :
 
Palourdes or praires /local clams
A small bouquet of parsley
Fresh pepper
Fresh thyme
Olive oil
 
Methods

1. Wash them with a lot of cold water, don't soak them.
2. Throw them in a big pan with 1/2 glass of water on medium heat and a lid.
3. Add the parsley finely chopped.
4. Shake the pan vigorously several times.
5. It will take approx. 3 minutes.
6. Once they are all opened, drain them.
7. You can eat it straight away with few drops of olive oil, drizzled with fresh thyme and black pepper.

When you buy local clams, be sure that they are closed and not broken; it is a proof that they fresh.
Buddy it up with fresh pasta or fresh green salad!