Steamed Clams With Saffron Lemon Cream Sauce | St. Supéry Estate Vineyards & Winery

Steamed Clams With Saffron Lemon Cream Sauce

Recipe Courtesy of Estate Chef Tod Kawachi

Ingredients

1 lb Manila Clams

½ C sauvignon blanc wine

Pinch Saffron

Zest of ¼ wedge of a Preserved Lemon, chopped

½ C Spinach, cleaned

1 Tbl Garlic, chopped

2 tsp Shallots, chopped

2 oz. Heavy Cream

1 Tbl Extra Virgin Olive Oil

Salt (to taste)

Black Pepper (to taste)

Instructions

Rinse the clams in cold water, place in a saucepot with the remaining ingredients.
Cover with a tight-fitting lid and place on medium-high heat.
Cook until steam starts and the clams pop open, maybe 2 minutes.

Enjoy with St. Supéry Dollarhide Estate Vineyard Sauvignon Blanc.

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