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
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.
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.
At Fat Rice in Chicago, wine director Craig Perman pairs these clams with the wine used in their preparation: a saline-tinged Vinho Verde.
The pinterest button doesn't work and what is the name of the long red chilies used?