I really like clams, however not often make them as a result of my husband is anti-shellfish. So whereas he was away, I had my probability to gleefully indulge myself and make the champagne butter clams.
Even in the event you aren’t a clam-lover, the garlic bread recipe is the perfect I’ve ever made. The clams had been tender and alluring, and the steaming liquid of Cava, herbs, and butter all however begged to be sopped up by the extremely scrumptious garlicky sourdough toast. This buttery clam recipe is a keeper.
I used Cava as my glowing wine, together with herbs snipped from my backyard: parsley, thyme, and chives. Not eager to waste a largely full bottle of glowing wine, I discovered by way of an online search that you could freeze it in cubes for later use, which I’ll definitely be doing.
Served with some velvety clean Vichyssoise and a few sliced Iberian chorizo.
