Foie Gras-Steamed Clams
At the Greenhouse Tavern in Cleveland, Jonathon Sawyer uses a little bit of foie gras to create a luscious sauce for clams. "It's such a simple recipe," he says. "I just put the clams, foie gras and vinegar in a pot and just let them get to know each other for a while." Best New Chef 2010: Jonathon Sawyer More Great Clam Recipes
One reason why sparkling wine goes so well with superrich ingredients like foie gras is that the brisk bubbles essentially refresh the palate between bites. For this lush soup, try pouring the toasty NV Gloria Ferrer Sonoma Brut;.