Almejas en Salsa Verde (Clams in Green Sauce) + 2019 Zudugarai "Amats" Getariako Txakolina #WorldWineTravel
- Basque Country Means Pintxos and Txakolina by Jeff at Food Wine Click
- Fish Friday in the USA with a Spanish Txakolina Rosé by Wendy at A Day in the Life on the Farm
- Two Versions of Txakoli, Perfect Summer Wines from Susannah at Avvinare
- Pintxos and Txakoli - a celebration of Basque Country from Robin at Crushed Grape Chronicles
- Almejas en Salsa Verde (Clams in Green Sauce) + 2019 Zudugarai "Amats" Getariako Txakolina from Camilla at Culinary Adventures with Camilla
- Basque Country Wines for Beginners and Great Food Pairings from Teri at Our Good Life
- Recalling Spain: Ameztoi Getariako Txakolina Rubentis and Shrimp from Martin at ENOFYLZ Wine Blog
- Tasty Txakolina from Basque Country calls for fish by Linda at My Full Wine Glass
- Basque’s Effervescent Txakolina from Gwendolyn at Wine Predator
- The History of the Basque Culinary World Prize by Jill on L’Occasion
I was able to get my hands on a bottle of the 2019 Zudugarai "Amats" Getariako Txakolina for this event. Amats is both the brand of the Txakoli as well as one of Zudugarai's vineyards. Situated on the Gipuzkoa coast on the Cantabrian Sea, this estate sits at almost 100 meters above sea level. This wine is produced from the local Hondarribi Zuri grapes with vines are between ten and fifty years old, planted in sandy substrate.
- 24 clams
- 1 cup onions, peeled and diced
- 1/2 cup diced pancetta or bacon (this is not traditional, but I love the added smokiness)
- 3 to 4 garlic cloves, peeled and pressed
- 1 Tablespoon flour
- 1/2 cup white wine
- 1 cup water
- pinch of red pepper flakes
- 3/4 cup chopped fresh herbs (I used a mixture of parsley, oregano, and chives), divided
- olive oil for drizzling
- freshly ground salt to taste
- freshly ground pepper to taste
- organic flowers for garnish, optional (I had some borage and love the pop of blue color in the pot)
In a large skillet, add a glug or two of olive oil and add chopped onion and pancetta. Cook onion until softened and translucent, approximately 5 minutes. Stir in the garlic and red pepper flakes. Cook for another 3 minutes. Add in the flour and stir until it forms a paste, then pour in the white wine and water. Raise the heat and cook until the sauce begins to thicken.
Stir in 1/2 cup of the herbs. Add the clam and lower the heat to a simmer. Cook until the clams begin to open. Once all the clams are open, remove them from the pot and bring the liquid in the pot to a boil. Cook until the sauce is reduced by half.
Place the clams in a serving bowl. Pour the reduced sauce over the top and sprinkle with the remaining herbs and flower garnish, if using.
That's a wrap for the #WorldWineTravel event on the Basque. Next month, I'll be hosting and we'll be diverging slightly from our usual wine focus by looking at hard ciders, specifically from Spain but a comparison to other areas is a possibility, too. Stay tuned.