Steamed Clams With Saffron Lemon Cream Sauce

Recipe Courtesy of Estate Chef Tod Kawachi


1 lb      Manila Clams

½ C      sauvignon blanc wine

Pinch   Saffron

Zest of ¼ wedge of a Preserved Lemon, chopped

½ C      Spinach, cleaned

1 Tbl    Garlic, chopped

2 tsp    Shallots, chopped

2 oz.     Heavy Cream

1 Tbl    Extra Virgin Olive Oil

Salt      (to taste)

Black Pepper (to taste)


  1. Rinse the clams in cold water, place in a saucepot with the remaining ingredients.
  2. Cover with a tight-fitting lid and place on medium-high heat.
  3. Cook until steam starts and the clams pop open, maybe 2 minutes.

Enjoy with St. Supéry Dollarhide Estate Vineyard Sauvignon Blanc.

Click here to return to the recipe homepage.

Reviews (0)

There are currently no reviews for this recipe. Why don't you leave one of your own?

You must be logged in to leave a review. Log in here.