Grilled Clam Bake
You can never have too many main course recipes, so give Grilled Clam Bake a try. One portion of this dish contains about 20g of protein, 28g of fat, and a total of 556 calories. This recipe serves 6. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up ears corn, bread, basil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Tap clams; discard any that do not close.
In a large disposable roasting pan, layer the clams, corn, potatoes, onions, wine, herbs, oil, garlic, pepper, pepper sauce, salt and bay leaves. Grill, covered, over medium heat for 15 minutes.
Add crab; cook until potatoes are tender, about 25-30 minutes. Discard bay leaves; stir in butter.
Serve with bread if desired.
Recommended wine: Chardonnay, Riesling, Muscadet
Clams can be paired with Chardonnay, Riesling, and Muscadet. 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. The Bouchard Aine & Fils Heritage du Conseiller Pays d'Oc Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.
Bouchard Aine & Fils Heritage du Conseiller Pays d'Oc Chardonnay
Bright straw-colored. Aromas are generous and seductive with notes of nectarine and acacia. Elegant, round and well-balanced with flavors of exotic fruits and a long finale. It should be an elegant companion to mixed salads, grilled meats, fish and shellfish.