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Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

Toulouse Muscat - 2009 Anderson Valley Dry and Steamed Manila Clams with Verjus

Presented by: Carole and Marshal Ward

Steamed Manila Clams with Verjus

2 dozen Manila clams
1 cup Navarro Vineyards Verjus
3-4 cloves garlic, crushed or minced
½ cup finely chopped sweet red pepper
¼ cup chopped cilantro
4 tbsp sweet, unsalted butter

Scrub the clams in running water. Discard any clams that don’t close up tight when scrubbing, as they are dead.

Combine all ingredients, except clams, in a large pot or skillet. Bring to a boil, then reduce heat to a simmer. Put a rack in the pot and place the clams on the rack. Cover.

Simmer until clams have opened, 8-12 minutes. Do not overcook or clams will toughen. Discard any clams that do not open. Remove clams to warm serving bowls.

Bring liquid back to a quick boil and give it a good stir.

Pour the liquid over the clams. Garnish with sprigs of cilantro and serve with crusty sourdough bread.

Recipe from the kitchen of Marshall and Carole Ward
Wine recommendation: Crisp, dry, fruity white wine such as a dry Riesling, Gewurztraminer or Muscat.

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