1 lb Manila Clams
½ C sauvignon blanc wine
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)
Enjoy with St. Supéry Dollarhide Estate Vineyard Sauvignon Blanc.
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