Serves 4 as a main course, serves 8 as an appetizer
No matter where you are in the world, this garlic-infused California-style clambake recipe will bring the California beach to you. Pair with California Sauvignon Blanc or Rosé.
3 tablespoons (45ml) olive oil
4 shallots, roughly chopped
4 cloves garlic, peeled and roughly chopped
1 cup (240ml) California Sauvignon Blanc or other crisp white wine
1 cup (240ml) chicken stock
2 pounds (900g) mussels
2 pounds (900g) clams
1 tablespoons (15ml) parsley, finely chopped
In a large stockpot, over medium-high heat, add the olive oil, shallots and garlic.
Sauté for 1 minute or until the vegetables are slightly browned.
Add the wine and chicken stock.
Bring the liquid to a boil and cook for 3 minutes.
Add the mussels and clams and steam for 7 minutes. Halfway through the cooking time, shake the pot several times.
Remove from heat and pour mussel and clams into a large serving dish.
Garnish with parsley.
Serve immediately, accompanied by a fresh, rustic-style bread.
/ Pairing Suggestions
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Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic.
Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.
Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.
Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.
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Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.