Thanksgiving Recipe – Clam & Wine Pairing

Restaurant autumn place setting

Thanksgiving is a time to be thankful, a time for family, friends and community, and of course, food. What a better time to share a Thanksgiving Dinner recipe with you all?  This is a delicious appetizer that I don’t think is very common among many tables in Sonoma County.  It is a simple yet warm and welcoming finger food, ensured to make all of your Thanksgiving guests wanting more.

Diced Clams on Toasted Baguette

Ingredients:

  • 1 can minced clams
  • 1 8oz package cream cheese
  • Worcestershire Sauce, 1 tablespoon – (more or less to taste)
  • Lemon Juice, 1 tablespoon – (more or less to taste)
  • Garlic Salt – to taste
  • Sourdough baguette

Directions:

Mix the clams, cream cheese, Worcestershire sauce, lemon juice and garlic salt together

Chill in covered dish

Spread on thinly sliced rounds of sourdough baguette

Broil until lightly browned

Serve warm

Wine Pairing: Pair this appetizer with a crisp and refreshing Pinot Gris.  The acidity from this white wine will be a great duo with the cream cheese in the clam appetizer.  Make sure to serve the Pinot Gris ice cold. Sip, bite and enjoy!