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Clams, Chorizo & Pinot Noir

Chorizo, Clams and Pinot Noir

On the face of it, succulent clams and bold, spicy chorizo seem an unlikely pair. But this brothy, Spanish tapas-style dish is a delicious combination, especially when paired with our bright, floral Willamette Pinot Noir.

{Recipe follows. Photos by Amanda Fredrickson}

The main ingredients. Try to find piment d’espelette (smoked paprika works if you can't find this specialty ingredient).

The main ingredients. Try to find piment d’espelette (smoked paprika works if you can’t find this specialty ingredient).

 

Remember to wash and rinse the clams thoroughly to remove any grit.

Remember to wash and rinse the clams thoroughly to remove any grit.

 

After adding the clams, give them about 6 minutes to open up.

After adding the clams, give them about 6 minutes to open up.

 

Finish the dish with tomatoes and piment d’espelette. Don't forgrt the grilled garlic bread to sop up all the juices!

Finish the dish with tomatoes and piment d’espelette.

 

Pour a glass of our Willamette and enjoy!

Pour a glass of our Willamette and enjoy! Don’t forget the grilled garlic bread to sop up all the juices!

Clams, Chorizo & Pinot Noir
Author: 
Recipe type: Appetiser
Cuisine: Spanish
Serves: 4
 
Ingredients
  • 2 pints cherry tomatoes
  • ¼ cup olive oil
  • 12 ounces fresh (uncooked) chorizo, casings removed and crumbled
  • 2 large shallots, sliced thin
  • 6 cloves garlic, sliced thin
  • 5 lbs. Manila clams, rinsed in cold water to remove sand
  • 1½ tsp. fresh thyme, chopped
  • 1½ cup La Crema Willamette Valley Pinot Noir
  • ½ cup butter
  • 2 tsp. kosher salt
  • 2 tsp. piment d’espelette or smoked paprika
  • Grilled bread, for serving
Instructions
  1. Preheat oven to 250⁰F.
  2. Place tomatoes on a rack lined baking sheet. Dry out in oven for 1 hour until tomatoes are wrinkly and soft.
  3. Heat oil in a large shallow pot and add chorizo. Cook on medium heat for 10 minutes until sausage is browned.
  4. Add shallot and garlic and cook for 3 minutes.
  5. Add clams and thyme; stir to combine. Add wine and butter and bring to a boil.
  6. Cover and simmer until clams are open, approximately 6 minutes. Add tomatoes and smoked paprika. Serve immediately with grilled bread.
3.2.1310

 

This brothy, Spanish tapas-style dish is a delicious combination, especially when paired with our bright, floral Willamette Pinot Noir.

Comments

Chef Tracey About the Author
By age 10, Tracey Shepos Cenami had sampled foie gras and frogs legs, and already knew what kind of caviar she preferred. With a degree from San Francisco’s California Culinary Academy, she worked her way up to lead line cook at Faultline Brewing company, helped open Helena’s in New York and worked under Chef Michael Romano at Union Square Café for two years. After acting as a consulting chef and running her own catering business, Cenami helped open the popular Willi’s Wine Bar in Santa Rosa continuing with the successful Stark Reality as Executive Chef de Cuisine. In 2009, she became a certified Artisan Cheesemaker and, today, is in charge of our Wine & Cheese pairing program.

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