Grgich Hills Estate Winery

Steamed Manila Clams

September 5, 2013 • Posted in: Napa Valley Essence (Sauvignon Blanc)

…with Ginger and Lemongrass

Steamed Clams

Pair with Grgich Hills Estate Napa Valley Essence; Serves 2

  • 2 pounds Manila clams, scrubbed and cleaned
  • 2 tablespoons lemongrass, minced
  • 1 tablespoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 cup white wine
  • ½ cup water
  • ¼ teaspoon fish sauce
  • 1 teaspoon vegetable oil
  • 1 lime
  • 10 springs Thai basil
  • sliced baguette

In a heavy bottom pot gently sauté the garlic, ginger, and lemongrass in the oil until fragrant (2-3 minutes). Add clams all at once and stir to coat with oil and herbs (approximately 1-2 minutes). Pour wine, water, and fish sauce over clams and cover with lid. Boil on high for 4-5 minutes or until clams have opened fully. Discard
any unopened clams. Set clams aside but keep warm.

Lightly brush baguette slices with oil and grill quickly on a hot grill pan or charcoal grill. Pour clams into bowls and squeeze lime juice over them. Shred Thai
basil leaves over clams and serve with grilled baguette toast.

Recipe/photo: Ladies Who Lunch; www.lwlcatering.com