-
Fourth of July Perfect Pairing: Kitchen Clambake & Châteauneuf-du-Pape Blanc
July 1, 2015 / Stephanie Miskew / 6 Comments
For those of you who haven’t decided on your Fourth of July menu, you may want to consider this exceptional, Summer-inspired Kitchen Clambake from The Barefoot Contessa. This delicious mixture of succulent lobster, shrimp, clams and hearty kielbasa has always been one of my favorite Fourth of July meals. It provides all the delightful flavors of Summer without all the schlepping and sand of a clambake on the beach. The flavors are also beautifully enhanced by the Châteauneuf-du-Pape Blanc, which Ina recommends serving with it in her iconic “The Barefoot Contessa Cookbook.” The wonderful synergy between wine and dish elevates this duo to “Perfect Pairing” status!
While the ingredients can be a tad pricey, this dish compensates beautifully with its ease of preparation and quick cooking time. Once the prep work is done and the shellfish are cleaned, everything is essentially piled into one big pot and the whole shebang cooks in under an hour. Also, upon the ceremonial removing of the Kitchen Clambake, you are sure to hear some audible “oohs,” “aahs” and “oh no she didn’ts” from your guests – it has a M A J O R “WOW” factor!
Although many people think of Châteauneuf-du-Pape as a red wine, a white wine is also produced from this region located in France’s Southern Rhone Valley. The white incarnation is a blend of grape varieties we don’t see alot of in the states including Roussanne, Grenache Blanc, Picpoul, Bourboulenc and Clairette. The end result is lovely, medium-bodied white wine with a delightful minerality and aromatic fruit and floral notes. These wines walk the line between a Sauvignon Blanc and a Chardonnay which is why they pair so well with the clambake. The wine is rich enough to stand up to the lobster yet has enough acidity to complement the lighter shellfish too. Some wonderful producers of Châteauneuf-du-Pape Blanc include Château La Nerthe, Château de Beaucastel, and Château Mont-Redon.
In addition to the wine, serve the Kitchen Clambake with fresh corn on the cob slathered with butter, crusty bread and mugs of the seasoned broth the seafood cooked in. I also like to have plenty of Old Bay Seasoning on hand which is so delicious with just about any type of shellfish. For an added touch of glamour, be sure to greet your guests with our signature Fourth of July Pomegranate Aperol Royale. I hope you enjoy this pairing and have a fabulous Fourth – God Bless America!
Cheers,
"Kitchen Clambake"Author: The Barefoot ContessaServes: 6-8Pair with a Châteauneuf-du-Pape Blanc from a great producer like Château La Nerthe, Château de Beaucastel or Château Mont-Redon - Cheers!Ingredients- 1½ pounds kielbasa
- 3 cups chopped yellow onions (2 large onions)
- 2 cups chopped leeks, well cleaned (2 leeks, white parts only)
- ¼ cup good olive oil
- 1½ pounds small potatoes (red or white)
- 1 tablespoon kosher salt
- ½ tablespoon freshly ground black pepper
- 2 dozen littleneck clams, scrubbed
- 2 dozen steamer clams, scrubbed
- 2 pounds mussels, cleaned and debearded
- 1½ pounds large shrimp, in the shell
- 3 (1½ pound) lobsters
- 2 cups good dry white wine (since Châteauneuf du Pape Blanc is generally pricey, don't feel like you need to use it in the recipe - any dry, white wine you enjoy drinking will do!)
Instructions- ) Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.
- ) Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open.
- ) Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.
July 1, 2015 / Stephanie Miskew / 6 Comments
The Livin’ is Easy: 5 Fabulous Finds for Summer! Bastille Day Menu: Frisée aux Lardons & Honey Fleur de Lys!
6 thoughts on “Fourth of July Perfect Pairing: Kitchen Clambake & Châteauneuf-du-Pape Blanc”
Leave a Reply
Stephanie Miskew thinks life is better with wine and she wants to help you enjoy it to the fullest! As a Certified Sommelier, her real world advice on tasting wine like a pro, discovering which wines you truly love, picking the perfect bottle for any occasion and creating magical food and wine pairings will have you looking like a wine expert in any situation.
Recent Posts
Heirloom Tomato, Peach + Corn Salad with Burrata + Crispy Prosciutto
Ahhhh the bounty of late Summer! When I see all the beautiful produce at the Farmer’s Market, it REEEALLY makes me want to do this. The ripe, multicolored heirloom tomatoes seem to long for a drizzle of grassy green olive oil and generous sprinkle of crunchy Maldon sea salt, while the fragrant, downy peaches are begging to be bitten into,… Read More
Wine Word of the Week: Grape Clone
If you’re anything like me, the word “clone” immediately conjures a host of 1970’s B-movies featuring body-copying aliens who seek to wreak havoc on the human race. When it comes to grapes, however, that source of many 70’s childhood nightmares couldn’t be further from the truth. In fact, a GRAPE clone is actually a very good thing! While most plants… Read More
The Wine Atelier Podcast #23: François Matton, Owner of Provence’s Château Minuty
There aren’t many wines that can boast the popularity of rosé in recent years. Much like the Duchess of Sussex, this imminently appealing wine seemed to come out of nowhere and take the world by storm. Years later, we STILL can’t seem to get enough, and our desire shows no signs of waning anytime soon. But the truth is, rosé… Read More
The Wine Atelier Podcast #22: Delia Viader, Founder + Owner of Viader Vineyards + Winery
Women in the wine world have made amazing strides in recent decades. Today, they are Sommeliers, winemakers, wine educators and even winery founders and owners and we have many brave and brilliant women to thank who paved the way for us. One of my favorite things about hosting this podcast is highlighting their amazing accomplishments and sharing the secrets of… Read More
The Wine Atelier Podcast #21: Jean-Charles Boisset, Proprietor of 1881 Napa + The Boisset Collection
When I heard that Napa’s FIRST Wine History Museum and Tasting Salon was opening this month I couldn’t wait to find out more! I immediately reached out to its founder, wine industry icon and proprietor of The Boisset Collection, Jean-Charles Boisset and am thrilled to be able to share this interview with you. While the Napa Valley is relatively new… Read More
Recent Podcast
The Wine Atelier Podcast #23: François Matton, Owner of Provence’s Château Minuty
There aren’t many wines that can boast the popularity of rosé in recent years. Much like the Duchess of Sussex, this imminently appealing wine seemed to come out of nowhere and take the world by storm. Years later, we STILL can’t seem to get enough, and our desire shows no signs of waning anytime soon. But the truth is, rosé… Read More
What a gorgeous meal for the 4th! Ina always knows what’s up 🙂
Someone was talking about Ina’s Kitchen Clambake just last night. Don’t know why I’ve never made it! Great job, Stephanie. I’m going to pin it!
You will love it, Barbara! Thanks so much for pinning:)
Your style is really unique compared to other food and wine blogs – I love it! Keep up the great work!
I want to make this
I hope you enjoy it too, Raye!