Manila Clams with Andouille Sausage

Serves 4
Pairs well with:
Vin de Porche, Anderson Valley

Chef Brian Streeter pairs Cakebread Cellars fun summer wine Vin de Porche with a delicious Manila Clams and Andouille Sausage dish.


3 lbs. manila clams
3 cloves garlic, minced
2 T. olive oil
1 c. tomato, puree
½ c. white wine
½ tsp. spanish paprika
½ lb. andouille sausage, sliced
2 T. flat leaf parsley, chopped


Rinse clams under cold running water. Discard any that are open or don’t close when tapped. Cover with cold water and allow to soak for 20 minutes to rid them of any sand. Drain and reserve.

Heat a wide pan over high heat. Add the olive oil and garlic and sauté for a minute to soften. Add the tomato, white wine and smoked paprika to the pan. Bring to a boil and cook for a couple minutes to reduce slightly and to cook off the alcohol in the wine. Add the clams and andouille, then cover with a tight fitting lid. Cook for a couple minutes until the clams open. Watch the pan closely as you only want to cook until the clams have all opened. Ladle into warm bowls and garnish with the chopped parsley. Serve with plenty of crusty bread for soaking up the broth in the bottom.

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