Big Clams with Caperberries and Lemon
Big Clams with Caperberries and Lemon is a gluten free, dairy free, and primal recipe with 4 servings. One serving contains 213 calories, 2g of protein, and 21g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of caperberries, flat leaf parsley, wine, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 30 minutes.
Instructions
In a 12 to 14-inch saute pan, heat the olive oil and garlic over medium heat until the garlic is golden brown.
Add the clams, caperberries, and lemon zest. Cook for about 3 minutes.
Add white wine and lemon segments, cover, and cook until all clams have opened.
Season with salt and pepper, add the parsley, and serve immediately.
Recommended wine: Chardonnay, Muscadet, Riesling
Chardonnay, Muscadet, and Riesling are my top picks for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Laguna Winery Russian River Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 16 dollars per bottle.
Laguna Winery Russian River Chardonnay
Nestled in the heart of the Russian River Valley, Laguna Ranch Vineyard has been home to world-class Chardonnay for the past 30 years. The vineyard owes its long growing season to the cool fog that rolls in from the Pacific Ocean, giving our Chardonnay grapes a delicate balance between crisp acidity and ripe fruit flavors. An elegant expression of its namesake vineyard, Laguna Ranch Vineyard Chardonnay is an exceptionally well-balanced and luxurious wine. Opens with notes of apple, pear, quince and tangerine, framed by sweet undertones of Asian spice. Well balanced and rich, this Chardonnay has an expressive mouthfeel and a layered, lingering finish.