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Steamed Clams with Chorizo and Palencia Albarino

To quote Hank Shaw, “There is nothing more Iberian – meaning Spanish, Basque or Portuguese – than the combination of shellfish and pork.” He even speculates that this classic combination was used to ferreting out Conversos during the inquisition. But, mostly I think it is because the combination is so delicious.

Today, I give my interpretation of Hank’s Steamed Clams with Chorizo. Other than some fresh clams, I get mine at Mutual Fish which is right down the street from my house, and good quality Spanish Chorizo, I get that at Big Johns PFI, the other key ingredient is Pimenton de la vera. Smoked Spanish Paprika is unlike the bitter grocery store paprika that your mother used to sprinkle on everything, Pimenton is sweet and smoky and adds a depth to any dish, and aside from saffron is what makes Paella taste like Paella.


I can think of no better pairing for this dish than a good Albarino. Albarino is the undisputed great white wine of Spain. Native to Galicia on northeastern coast the wine has been served with shellfish since the time of the Cluny Monks walking the Pilgrimage of the El Camino de Santiago in the twelfth century. For hundreds of years, Albariño vines could be found growing around the trunks of poplar trees and in bushes along the outside margins of a field. Today, the Albarinos of Rais Baixes are recognized as some of the best wines in Spain.


Recently an Albarino was awarded a Platinum Medal at the 17th annual Platinum Judging, conducted by Wine Press Northwest magazine. It is made by a young man Named Victor Palencia and is one of my favorite white wines produced in the state.

Palencia Winery 2015 Albarino, Ancient Lakes of Columbia Valley $15.99 “This grape is native to the Iberian Peninsula, yet it thrives in the arid Columbia Basin. Aromas of dried pineapple and banana play out on the palate with hints of melon, gooseberry and lemon meringue. It earned gold medals in two Oregon judgings prior to its Platinum.” – Andy Perdue

“Clean, clear and bright with fresh white peach and tropical notes on the nose, a mélange of fruit opens on the palate; sweet cantaloupe, apple, peach, pear and lemon zest are framed with bright minerality and zippy acidity. A refreshing and delicious Galicia style Albarino.” – Lenny

Victor Palencia is barely in his thirties’ and has been making wine before he could legally drink! It was a New Times Article that first brought him to the attention of the public, A Vineyard Prodigy Too Young to Drink. Since then Victor has been named in “Americas Top 40 under 40” by Wine Enthusiast Magazine and his wines consistently receive Gold Medals and praise from press and competitions. The future is bright for this young man who was born in Mexico and raised in Prosser, working with grapes since age 13. He says it was his destiny to make wine.

Spanish Style Steamed Clams with Chorizo 

1 pound Roasted potatoes 3 pounds small Manila Clams*

1/4 cup olive oil

1 shallot, finely diced

4 garlic cloves, minced

1 teaspoon red chile flakes

1/2 pound Spanish chorizo, sliced

1 cup white wine (Albarino)

2 teaspoons Pimenton De la Vera

1 teaspoon Sherry Vinegar

2 tablespoons chopped parsley

1 teaspoon sea salt

Big loaf of crusty bread

click here for printable recipe instructions

 

 

 

Four Roses Esquin Single Barrel – OESK

Four Roses Esquin Single Barrel – OESK

ABV: 54.8%    Store: Esquin    

Age: 10 yrs 1 mo Barrel No:214

$89.99 until February 28th / reg $97.99 btl – save $8

We are beyond honored to have procured our very own barrel of Bourbon form one of Kentucky’s oldest distillery – Four Roses. We only have a dozen cases of this batch, unlike any other, and we want to share with you!

Esquin’s Four Roses Single Barrel OESK

Nose: Woody and spicy with nice notes of char, fruit and dark sweets.

Palate: Delicate, woody, fruity, fresh, creamy, caramel, vanilla, and toffee reminiscent of Fiddle Faddle.

Finish: Wood, spice, vanilla and grains that fade out sweetly

Overall: This is smack you in the face solid bourbon! Complex, Rich and Warm. Enjoy a glass of this any time.

What are we going to do with the empty barrel? Make some beer, of course, stay tuned for details…

Weekend Wine Pairing – Spinach and Pesto Gnocchi w/ Love & Squalor Sauvignon Blanc

Love & Squalor Sauvignon Blanc is aromatic with hints of passion fruit and guava zesty with lime, gooseberry and green apple but this wine isn’t just about fruit it is a perfect balance of acid and fruit this wine has minerality and a slight savory note. Green herb notes on the palate with a nice clean finish.

The grapes come from two vineyards: Redford-Wetle in the Eola-Amity hills and Aurora Colony Vineyard in Aurora. If there is one last master of white winemaking for Matt to get tutored by it would be Myron Redford of Redford-Wetle Vineyard, founder of Amity Vineyards and white wine evangelist.

This wine is versatile and could pair with many different dishes – shellfish, vegetable dishes, pastas, salads of all kinds. Sauvignon Blanc is one of the few wines that is perfectly suited to foil many tricky ingredients that are notoriously hard to pair like – artichokes, asparagus, green herbs, goat cheese.

Always a favorite the Love & Squalor Sauvignon Blanc really struts it stuff when paired to a dish like Spinach Gnocchi:

Spinach Gnocchi with Pesto

1 pound Roasted potatoes
½ cup Ricotta
4 ounces Spinach, cooked and chopped
¼ teaspoon Nutmeg
2 each Egg Yolks
1 cup Flour or more as needed
1 tsp Salt
Pinch White Pepper
Pesto Sauce
Pecorino Romano for grating

Printable recipe w/ instructions

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