For Mother’s Day I was spoiled and my wonderful husband cooked for me a Portuguese Clam Bake and paired it with a 2010 Whitecliff Traminette. Lucky for him this was a one pot deal.
1 lb Choirzo
1 red bell pepper sliced
3 lbs potatoes sliced thin
1lb mushrooms sliced
1 scallions sliced
2 cloves garlic chopped
1/2 jalapeno pepper chopped
1/2 lb of steamed green beans cut in half
2 lbs muscles
1 lb clams
fresh parsley for garnish
He began by grilling the Chorizo until just about done. In the pot saute the garlic in oil for 2 minutes add veggies and chorizo stir until veggies become soft. Add 2 cups of white wine and stir in the seafood. Cover for 5 minutes or until shrimp is pink and the clams and muscles open. Serve and garnish with parsley
Dinner was wonderful and cooked with lots of love. The Traminette went nicely with the meal, but I think the Awosting White would have been a better pairing. (Shh…don’t tell Paul)
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