Recipe from Athens Seafood Restaurant Logia tis Ploris


One of the dishes we enjoyed during our recent visit to restaurant Logia tis Ploris in Athens was Clams with Onions and Dill (Όστρακα “της Πλώρης”). The restaurant served the shellfish in a boat-shaped dish, and used a collection of cockles (Κυδώνια or Cerastoderma glauconum), smooth Venus clams (Γυαλιστερές or Callista chione), and razor clams (Πετροσολίνες or Solen marginatus).

We made an interesting discovery when eating Clams with Onions and Dill. We used farm-raised New Zealand cockles to make it and though I hadn’t added salt, the broth was too salty to eat on its own. Too salty, that is, until we squeezed fresh lemon juice into the broth. The tart lemon miraculously cancelled out the broth’s saltiness and, after adding lemon, we slurped up every bit of delicious liquid.

I made this with the only live clams available at my seafood purveyor this week. If more varieties had been available, I would’ve used a mixture, to provide the varieties of flavors and textures we experienced at Logia tis Ploris.

Be sure to check out the recipes mentioned in this post:


6 Responses to Recipe from Athens Seafood Restaurant Logia tis Ploris

  1. Another great seafood dish…I never thought to try dill with cockles. Gialisteres are found at the beach I swim at, along with kidonia but I’ve yet to try razor clams…they are on my list.

    Keep on highlighting “Ploris” dishes!

  2. This looks terrific! I try to serve mussels or clams once a week and I’m always looking for variations on the theme. Will definitely try this!

  3. I love clams and the dish looks lovely. I remember that when I was young, I tried a stir-fry one with ginger, garlic and chilly… Mmm…

  4. Peter, nor did I ever use dill with clams/cockles, and we eat them all the time, usually with thyme or basil. But the dill/onion combination was a winner. You definitely should try Greek razor clams. I was surprised when I saw them the first time because on the US west coast, including Alaska, razor clams are huge, some longer and almost as wide as my hand. The ones we dug in Greece (and had at Logia tis Ploris) are about the size of a man’s index finger. Small but delicious.

    Ann, you won’t be sorry if you do! Let me know how they come out!

    Windy, mmmm-mmmm, it’s hard to think of anything that doesn’t taste good stir-fried with ginger, garlic, and chili.

  5. That is some handsome pile of clams. The Greeks really do have a way with seafood. When my husband and I visited his mother in Tarpon Springs, FL, we had one great Greek fish dish after the next each night.

  6. You are so right about the Greeks and seafood, they always do an excellent job. It has everything to do with the freshness of the ingredients. Glad you liked the clams!

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