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.