Food Recipe

Clams & Cava

This was inspired by a recipe in Nancy Silverton’s Sandwich Book, a tour de force of incredible ideas delivered on or between bread. The idea is essentially this: Make garlic bread, and don’t skimp on the butter or garlic. Steam clams in a skillet with some thyme and chile pepper and a generous splash of white vermouth until they open; then strain the liquid and pull the clams from their shells. She makes a garlic butter that she then whisks into the liquid, creating a creamy sauce, but you could take a short cut and just sauté an unseemly amount of garlic in a generous amount of olive oil, add the clam juice and let it reduce a little, then warm the clams in it. Stir in a couple tablespoons of fresh chopped parsley if you have it, and then spoon the garlicky meat over the garlic toast. Sparkling wine is almost necessary here.

Wine: This is not the place for a shy wine. A very dry Brut Nature Cava like German Gilabert’s Reserva or El Xamfra Mercat or Juvé y Camps Reserva de la Familia would work well.


This recipe is featured in the print edition of the August 2015 issue.
 photo by Sarah Anne Ward
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