© Eva Kolenko
Active Time
N/A
Total Time
40 MIN
Yield
Serves : 8

Abraham Conlon of Fat Rice in Chicago uses Portuguese Vinho Verde, a light and refreshing young wine, to add bright, delicious flavor to his briny clams. Slideshow: Clams

How to Make It

Step 1    

In a large pot, heat the olive oil until shimmering. Add the garlic and chiles and cook over high heat, stirring, until fragrant and the garlic is just starting to brown, 2 to 3 minutes. Add the clams and wine. Cover and steam until the clams just open, about 8 minutes. Using tongs or a slotted spoon, transfer the clams to a baking sheet; discard any that don’t open.

Step 2    

Boil the cooking liquid over high heat until reduced by half, about 7 minutes. Stir in the minced cilantro and lemon juice, add the clams and season lightly with salt and white pepper; toss well. Transfer to a deep platter and serve with lemon wedges.

Suggested Pairing

At Fat Rice in Chicago, wine director Craig Perman pairs these clams with the wine used in their preparation: a saline-tinged Vinho Verde.

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