I like clams, however hardly ever 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 should you aren’t a clam-lover, the garlic bread recipe is the very best I’ve ever made. The clams had been tender and welcoming, 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 principally full bottle of glowing wine, I discovered through an internet search which you can freeze it in cubes for later use, which I’ll actually be doing.
Served with some velvety easy Vichyssoise and a few sliced Iberian chorizo.