When I was growing up we ate oysters, pickled herring in wine, and delicate white fish grilled. Paul introduced me to clams on our first trip back to New York after we got married. As I learned about veal cutlets from Nonna Bonarrigo, Paul shucked clams and prepared them with horseradish, cocktail sauce, and lemon juice. The preparation of clams was as personal and proprietary as the pasta sauce. He also introduced me to sauce. This is our favorite recipe and we enjoy it with Chardonnay, Pinot Grigio, or Sauvignon Blanc.
-Make a white sauce with the clam liquor, captured when the clams are chucked and half a cup of half & half.
-Add raw clams, shrimp, or crabmeat to the sauce.
-Salt and pepper to taste.
-Add a mist spray of lemon juice.
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