ART HISTORY ALIVE
Pairings
This page will include recipes and wines that we think compliment. We are not very knowledgable, but we sure know what we like. We choose not to analyze, or over think, we just enjoy.
Clams Tre Colore - Noah Quist
Pairs well with a very chilled Sauvignon Blanc, or a soft, young Pinot Noir.
This is a delicious, colorful, and fresh dish that can be served as an appetizer for a crowd (10), or as a main course for 2 - 4.
Prep time: 10 minutes
Cook time: 15 minutes
5 lb.. Little neck clams, purged*
4 T olive oil
2 shallots, small dice
3 cloves garlic, minced
1/2 bottle dry white wine, tasted and enjoyed
6 green stalks fennel, cut in 3” lengths with leaves
2 lemons, slice 1/8” rounds
1 pint cherry tomatoes, quartered
Crostini (see below)
*purged: Submerge clams in a large bowl of water and 3 T of flour for 10 minutes. Rinse well.
1. In a large heavy sauce pan sauté shallot and garlic until tender.
2. Add wine and simmer 2 -3 minutes.
3. Add clams and layer the lemon slices and fennel on top of the clams.
4. Cover and steam 5 - 8 minutes or until clams open.
5. Remove from heat and fold in tomatoes.
6. Serve out of pot or pour into warm serving bowl and serve with crunchy crostini.
Crostini:
Preheat oven to 375.
1 baguette, slice into 1/3” slices.
olive oil
2 cloves of garlic, peeled
salt
1. Lightly rub each slice of bread with garlic, brush with olive oil, sprinkle with salt.
2. Place on cookie sheet and bake until golden brown and crunchy, about 7 minutes. Watch carefully.
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