PAIRS WITH: SEAGLASS Sauvignon Blanc

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 garlic cloves, finely chopped
  • 2 shallots, finely chopped
  • 1 teaspoon red pepper flakes
  • 1 cup Seaglass Sauvignon Blanc
  • 4–5 pounds clams, Littlenecks or Manila, scrubbed and rinsed
  • 3 tablespoons fresh chives, finely chopped
  • 2 lemons
  • Grilled baguette, for serving

Directions

  • 1. Combine the butter and olive oil in a large, shallow skillet over medium heat. Add the garlic, shallots, and red pepper flakes and cook for 2–3 minutes, until the garlic is fragrant but not burned.
  • 2. Add the Seaglass Sauvignon Blanc and increase the heat to medium-high, bringing it to a simmer.
  • 3. Add the clams, cover with a lid, and cook for 5–7 minutes, stirring occasionally, until the clams have opened. Discard any that remain closed. Stir in the chives and the juice of 1 lemon.
  • 4. Transfer the clams and all the cooking liquid to a large serving bowl. Serve with grilled baguette for soaking up all that brothy goodness, and extra lemon wedges on the side.