Manila Clams, Arugula, and White Beans with Preserved Lemon Vinaigrette

Name: Manila Clams, Arugula, and White Beans with Preserved Lemon Vinaigrette
Yield: serves 6
Ingredients: 1/2 pound large dried white beans, such as Rancho Gordo cannellini beans (opposite page); 1 small carrot, peeled, cut into large chunks; 1/2 small yellow onion, cut into 3 pieces; 1 celery rib; 1 bay leaf; Kosher salt; 2 pounds manila clams; 2 tablespoons extra-virgin olive oil; 2 cloves garlic, minced; Pinch of red chile flakes; 1/2 cup Cakebread Cellars Sauvignon Blanc; 1/4 cup freshly squeezed lemon juice; 1 tablespoon minced rind of preserved lemons (page 192); 1 tablespoon chopped fresh oregano; 1/2 cup extra-virgin olive oil; 3 ounces (3 large handfuls) baby arugula

December 22, 2011

Although you might think of cooked beans as red-wine food, when they’re tossed with shellfish, greens, and a lemony dressing, they pair better with Sauvignon Blanc. Brian created this recipe for a Workshop session on wine and food matching, to demonstrate how ingredients like citrus and arugula can steer a dish toward white wine. Note that you need to soak the beans overnight.

Recipe notes

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