We know we’re a running event, honestly we do…but its coming up to Christmas and we just know we’re going to be training for the Vineyard Half Marathon in January.  So it seems right that we talk about fantastic Marlborough food and wine over the next few weeks.

We’re going to be posting some recipes and ideas using items from the local producers you’ll find at the Saint Clair Vineyard Half Marathon Finish line.  You’ll also find those same producers at the post race celebration Revelry…don’t miss out!!.

Anyone who took part in VHM 2014 will have seen the gorgeous mother and daughter Masterchef team, Nikki and Jordan, preparing Cloudy Bay Clams for that post race lunch.  The good news is that they’re back in 2015 so to celebrate we’ve used Cloudy Bay Clams with white wine sauce with shallots and ginger for our first recipe…if this tickles your fancy buy some Cloudy Bay Clams online and have a go … a little taste of Marlborough at home…yum!! 

 

Clams with Buttery White Wine Sauce with Shallots & Ginger

1kg clams
2-3 shallots 
1 tbsp garlic
White wine
2 tbsp cream
1 tbsp unsalted butter
1 tbsp fresh fennel

To Make
Heat wok will with a little olive oil. Put in clams, chopped shallots and crushed garlic and toss around with the lid on. Add several splashes of white wine – beware this will create a great gush of steam! When cooked remove the clams from the wok to a plate. 

Bring the remaining juices back to the boil, add cream, reduce by half then add butter and whisk in. Adjust seasoning with fresh ground pepper and salt. Add freshly cut fennel and mix together. 

Place half-shelled clams on nests of fine noodles, pour over sauce and enjoy!