Clams with Black Bean Sauce
These tender Cantonese-style clams with bok choy in an earthy and savory sauce have a number of common Chinese flavors: the pungent taste of fermented, salted black beans, the tangy jolt of fresh ginger, the dryness of Chinese rice wine, the saline tang of shellfish. Slideshow: More Quick Shellfish Recipes
Pair Chinese dishes like this one with an unoaked, fruity white wine; oak tends to make shellfish taste terrible, and fruity wines invariably balance salty foods. Try a white blend from California, such as one made from Chardonnay, Chenin Blanc and other varieties.