Fish

Sautéed Clams Pairing

Sautéed Clams Pairing
  • 1

    Scrub, clean and rinsed the clams with cold water. Drain and set aside.

  • 2

    Heat up a skillet (cast-iron preferred) and add the olive oil.

  • 3

    Sauté the garlic until slightly browned, then add the clams.

  • 4

    Stir a few times before adding the white wine and tomatoes.

  • 5

    Cook the clams until they are all open, add the salt, lemon juice and chopped parsley.

  • 6

    Stir to combine well.

  • 7

    Turn off the heat, garnish with the lemon wedges and serve immediately.


  • It’s ready!

The perfect

combination

Oenology

Tasting tip

Discover the aromas of PETIT CHABLIS

Ingredients

1 lb Manila clams or little neck clams
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup white wine
6 oz tomatoes, cut into small cubes
1 pinch salt
1/2 tablespoon lemon juice
1 tablespoon chopped parsley
Lemon wedges, for garnishing

 

Wines that match

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