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Clams Casa Blanca

by Angelica Mastellos on May 11, 2021


  • 4 tbsp butter
  • 2 shallots, minced
  • ½ cup dry white wine
  • ¼ cup preserved lemon*, cut into strips
  • 1 tbsp tarragon, chopped
  • 2 tbsp parsley, chopped
  • 1 tbsp chervil, chopped
  • 1 tbsp chives, chopped
  • 1 bag brown clams, thawed

*Available at Middle Eastern grocers, substitute with 2 tbsp juice and 1 tbsp zest of a fresh lemon.


  1. In a large skillet, sweat shallots in 2 tablespoons of butter until translucent, for about five minutes. Briefly rinse lemon under cold water to remove most of the salt.
  2. Add white wine to pan, along with lemon. Simmer for two or three minutes and add in herbs and clams.
  3. To finish, stir in remaining two tablespoons of butter and season lightly with salt and pepper.