This is a really easy recipe to make that is packed with awesome flavor! The Anne Amie Muller Thurgau $13.99 (Willamette Valley, Or) is perfect to pair with this dish. The intense flavors of passion fruit and lemon zest play up perfectly to the Asian inspired flavors of the clams. (This recipe makes 4 appetizer portions)
- 4 lb. clams in shells, scrubbed
- 2 Tbsp. olive oil
- 1/2 C. minced shallot
- 1 1/2 Tbsp. minced ginger
- 1 Tbsp. minced garlic
- 1 can coconut milk
- 1 C. dry white wine
- 1/3 C. Sweet Asian Chili Sauce
- 2 Tbsp. lime juice
- 1/3 C. fresh basil leaves
- 1/3 C. sliced green onions
- lime wedges
- salt
Pour olive oil into a large skillet over medium heat; add shallot, ginger and garlic. Cook 2 to 3 minutes, stirring often. Stir in the coconut milk, wine and chili sauce; bring to a boil. Add clams, cover and cook 7 to 8 minutes, or until all the shells have opened. Discard any clams that do not open. Gently stir in lime juice and basil; add salt to taste. Sprinkle green onions on top and garnish with lime wedges.
Drink of the Month
Coconut Water Caipirunha
- 4 oz. Zico Natural Coconut Water
- 2 oz. Ypioca Brazilian Cachaca
- 2 lime wedges
- fresh mint
Mixing instructions:
Fill a highball glass with ice. Add coconut water. Top with Cachaca. Squeeze lime wedges into the glass and add wedges. Garnish with fresh mint.
