Champagne Butter Clams with Sourdough Toast – Leite’s Culinaria

I like clams, however infrequently cause them to as a result of my husband is anti-shellfish. So whilst he was once away, I had my likelihood to gleefully indulge myself and make the champagne butter clams.

Although you aren’t a clam-lover, the garlic bread recipe is the most efficient I’ve ever made. The clams have been delicate and alluring, and the steaming liquid of Cava, herbs, and butter all however begged to be sopped up via 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 lawn: parsley, thyme, and chives. No longer in need of to waste a most commonly complete bottle of glowing wine, I realized by means of a internet seek that you’ll be able to freeze it in cubes for later use, which I can for sure be doing.

Served with some velvety easy Vichyssoise and a few sliced Iberian chorizo.