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Hot Clams On the Half Shell
- 50 clams
- 2 sticks of butter
- 2 tablespoons of chopped garlic
- 3 tablespoons chopped, fresh parsley
Here's a delicious appetizer that is great for parties because
you can make it ahead of time and just pop it in the oven
before serving. Serve them with a Sauvignon Blanc, Chardonnay
or Champagne.
Fill a large bowl with ice water, a few tablespoons of corn
meal, and the clams. Soak about one hour to extract the sand
from the clams.
Drain the clams and rinse. Arrange them in a single layer
in a large, heavy pan or pot. Fill the pan with water and
cover with lid. Boil until the clams open. Drain the clams
into a bowl.
Remove the top half of the shell (the half without the clam)
on each clam and discard the empty shells.
Mix the butter, parsley and garlic until creamy. Salt and
pepper to taste.
Using a teaspoon, fill each clam with a scoop of the buttered
mixture and place in a single layer on baking sheets or oven-proof
platters. Refrigerate until you're ready to serve.
Pop the clams into a 350 degree oven for 7-10 minutes until
the clams are hot.
Serve and enjoy!
Say Cheese!
Cubed cheese is a pretty standard party food, and God knows
we hate to be ordinary! Treat your guests to a flavor fest
by serving cheeses selected from the gourmet section of your
grocery store. Select a plate or platter, arrange the cheeses,
cutting some, shaving others, leaving many in blocks with
a knife so your guests can help themselves. Add a bunch of
fresh red grapes or some berries for color. Next to your cheese
tray, fill a bowl with French bread slices and gourmet crackers.
Then, help your guests identify the cheeses by writing out
the name and origin on a piece of card stock. Attach the name
cards to wooden kabob skewers and then poke each skewer into
a wine cork. Set the name cards next to the cheeses and get
ready for the compliments!
If you really want to be scientific about pairing your cheeses
with the wines you're serving, check out this hot-off-the
press article on the Discovery Channel Web site titled
"Ideal
Wine-Cheese Pairings Pegged" by Jennifer Viegas.
Here are a few of our favorites. Of course, like wine, we
encourage you to explore cheeses you've never tried before.
You never know, you may discover a new favorite!
Brie 
One of our favorites! For the very creamiest, look for a wedge
that is a French Triple Crème, although Double Crème
will do. This is best served at room temperature or even slightly
warmed to make it easy to spread.
Mangchego 
Not many cheeses pair well with red wine, but this mild, tasty
cheese from Spain fits the bill very nicely. An aged Manchego
will have a surprising crunchy texture to it. Shave some thin
slices from the block and enjoy.
Boursin
You'll find this cheese packaged in a white box. The super
creamy cheese is often combined with herbs to really make
your taste buds jump for joy. It's shaped in a round form
that is picture-perfect for serving to guests. This is likely
to become one of your personal favorites.
Petit Basque
Made with sheep's milk, this has a rich, nutty flavor that
can hold up to a bold, red wine.
It's expensive, but worth the splurge.
Bleu Cheese
You'll find bleu cheeses from all over the world: Wisconsin,
Denmark, California, and other locations. Crumbly in texture,
this is a very bold cheese that is especially tasty on rye
crackers or served with apple or pear slices. The Discovery
article referenced above recommends pairing bleu cheese with
a Gewurtztraminer.
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