28 Oct Sautéed Clams and White Wine
Today In Food & Wine: Sautéed Clams and White Wine
This appetizer of sautéed clams and white wine will have you and your guests humming… Mmm… Mmm…Mmm! We’ve decided to feature this delicious appetizer because it’s super easy to make and sets the stage for almost any entrée. Whether you continue with a seafood main course or transition to a flavorful cut of meat, this buttery combo is the beginning of a most delicious evening!
Let’s begin with our choice of wine. White wine is extremely important to this recipe, as you’ll be using it to sauté and drink with every bite. Ideally you want to choose a Chardonnay with flavors of butter and ripened fruits or a light and fruity white wine blend. This profile of white wine lends itself to seafood, as its rich and acidic balance complement the foods flavors. We offer the following white wine suggestions:
Sokol Blosser Evolution White Blend 18th Edition NV: The 18th Edition of the Sokol Blosser Evolution White Blend is a Grape Certified Gold rated white wine.
With each white wine priced around $15, we suggest you buy several bottles of these Gold Medal winning white wines because you and your company will want to enjoy some while cooking and while tasting. Now it’s time to get to chef’ing up some tasty clams!
- 4 Dozen fresh clams
- Olive oil
- Minced garlic
- 1 Diced white onion
- 1 Bottle of Chardonnay
- 1 Stick of Melted Butter
- Garlic Salt
- First, and after purchase, wash the clams thoroughly and remove any blemishes. You’ll let them rest in water for approximately 20-30 minutes. This allows them to “burp” any unwanted sand or sediment they may have in them.
- To ensure you have good clams also note that they should have no odor. If they do return them and seek out new or fresher ones. Nobody wants to food poison his or her guests!
- Once the clams have filtered, heat the olive oil in a large saucepan (with cover).
- Over medium heat cook or sauté the garlic and onion until translucent.
- Next, add the stick of butter and the wine and let cook for a couple of minutes to combine all the flavors. Stir to your liking.
- Now, add the clams and cover the pan for about 10 minutes or until the clams open. Ideally this should take between 10-15 minutes and make sure to discard any clams that do not open and remove clams to serving bowls.
- Lastly, remove clams to serving bowls and season the juices in the pan with the garlic salt to make a sauce. Once done, pour the sauce and melted butter over the clams and you are ready to serve!
For added flavoring, we suggest before each bite let your clam rest in a teaspoon, squirt it with a little lemon and a drop of Tabasco. These flavors combined with a sip of buttery Chardonnay will have you smiling with delight!
We hope you enjoyed this Friday’s food and wine pairing. We’re not only confident you’ll enjoy today’s beef stew recipe but we’re excited for you try the Grape Certified Gold white wine recommendations! If you enjoyed this post please don’t forget to like it above and join the discussion by leaving a rating and a comment below. We’ll see you next week for another edition of Food & Wine Friday. Feel free to share your thoughts with us in the comments below and at www.thegrape.com. Cheers!
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