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Clams Mariniere with Garlic Bread

Chef Laurent Gras Recipes

Clams Mariniere with Garlic Bread

Alta Editions

The salty taste of the sea is enriched with butter and enhanced with the sweetness of wine and the pungency of garlic. Fresh herbs add a fresh green flavor. Pungent garlic bread adds flavor and provides the perfect medium to mop up the delicious sauce.
— Laurent Gras

This Provence-inspired Clams Mariniere with Garlic Bread recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.

4 servings   |   Prep Time: 15 minutes   |   Cooking Time: 12 minutes



For the Clams Mariniere

  • 2 ½ pounds (2 kg) Little Neck clams
  • 2 sprigs thyme
  • 1 bay leaf
  • 10 celery leaves
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 medium (50 g) shallots, minced
  • Sea salt
  • 1 ½ cups (300 ml) dry white wine, preferably Côte de Provence
  • 10 tablespoons (150 g) unsalted butter
  • Freshly ground white pepper
  • Juice of 1 lemon
  • 1 small bunch chives, minced

For the Garlic Bread

  • 7 cloves garlic
  • 6 sprigs Italian parsley, washed, leaves only
  • ½ cup (100 ml) extra-virgin olive oil
  • Sea salt
  • Freshly ground white pepper
  • 1 small ciabatta or baguette


For the Clams Mariniere

  1. Place the clams in a large mixing bowl and rinse them under cold running water. When the water runs clear, drain them in a pasta strainer. Make a bouquet garni by tying the thyme, bay leaf, and celery leaves into a small bundle with twine.
  2. Pour the olive oil into a stockpot and set over low heat. Add the garlic and the shallots and sweat until translucent, about 5 minutes. Season with salt. Add the wine, the bouquet garni, and the clams and cover the pot. Turn the heat up to high and cook just until the shells open. Shake the pot a couple of times to move the clams from the bottom to the top and vice versa so they cook evenly. It takes about 5 to 7 minutes for them to open, depending on their size. Using a skimmer or slotted spoon, transfer the clams to a serving platter, keeping the cooking juices in the pot. With the pot still over the flame, whisk the butter into the sauce. Season with white pepper, and add the lemon juice and the chives. Taste the sauce to adjust the seasoning and pour over the clams.

For the Garlic Bread

  1. Preheat the oven to 400°F. Place the garlic in a mortar and pound it to a paste. Add the parsley and continue pounding. While stirring with the pestle, pour in the olive oil slowly in a steady stream to create an emulsion. Season with salt and freshly ground pepper. Alternately, you can use a small food processor—add all the ingredients into the bowl and pulse to form a paste.
  2. Using a bread knife, cut the bread into ½-inch (1 cm) thick slices. Lay the slices out on a baking sheet and toast evenly on both sides, about 6 or 7 minutes. With a small spoon, spread the garlic mixture over the bread. Serve with the Clams Mariniere.

Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for $9.99.
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