These are perfect for paella, but why not be adventurous and try a fish stew using the clams, prawns and white fish like a Portuguese Cataplana without using a hermetically sealed pan.
For simple steamed Clams, serve a white Bordeaux, Sauvignon Blanc from the Loire or a dry rosé. For Clams in cream sauce, try a mid-range white Burgundy from France or a medium-oaked California Chardonnay. Clams in tomato sauce require an acidic Sauvignon Blanc from New Zealand or Muscadet from the Loire in France.
