Rosé Wine Pairing with Littleneck Clams

Littleneck clams are a classic Rhode Island dish. They’re even better with a bottle of crisp wine! Keep reading for a fantastic clam recipe from Edible Rhody and our pick for a rosé wine pairing.

Rosés make great partners with food because they are, in the way they’re made, right in between a red and white wine. Dry, not sweet, and full of light berry and citrus flavors, rosés are a lovely summertime wine.

Edible Rhody Magazine‘s summer issue includes a great Littleneck Clam recipe by Amy McCoy of She cooks Littlenecks with choriço sausage and vine-ripened tomatoes, which pairs perfectly with Ferraton ‘Samoren’ for a magical mingling of flavors.

Côtes du Rhone, France

Rosés from the du Rhône region are rich and fruity without being cloyingly sweet. Composed of a blend Grenache, Syrah and Cinsault, this rosé has a rich sherbet color. A wonderful mineral finish lends itself to seafood dishes such as littlenecks and the Grenache/Syrah power duo gives the wine weight to stand up to  warm flavors such as spicy tomatoes and garlic. 
Visit our store to get this wine. (Or, have it delivered to your door if you are located in Rhode Island!)
Photo by Amy McCoy
By Amy McCoy, author of Poor Girl Gourmet and founder/blogger
The lemon zest and lemon juice add bright acidity to this dish. For a heartier meal, serve the clams and broth atop linguine.



½ pound mild choriço sausage, casing removed, sliced in half lengthwise
1 pound vine-ripened tomatoes (Roma or other sauce tomatoes are ideal)
3 tablespoons extra-virgin olive oil
1 medium sweet onion, such as Vidalia, trimmed and sliced lengthwise into ½-inch wedges
4 medium cloves garlic—2 minced, 2 left whole
1 tablespoon fresh oregano, coarsely chopped
1 cup dry white wine
24 Littleneck clams, scrubbed clean
Kosher or sea salt
Freshly ground black pepper
4 thick slices good-quality crusty bakery bread
Grated zest of 1 lemon, plus 4 lemon wedges for serving (optional)


Preheat the grill to medium heat or prepare coals.

Grill choriço until it is lightly charred; remove and cool slightly, then slice it crosswise into ¼-inch half-moons. Likewise, grill the tomatoes until they are lightly charred and their skins are peeling off; remove and allow to cool. Discard skins, core and coarsely chop, reserving any liquid.

Heat olive oil in a large Dutch oven or heavy stockpot with a tight-fitting lid. Add the onion and sauté until translucent, 3 to 5 minutes. Add minced garlic and oregano and sauté 1 minute.

Pour in wine. Add tomato flesh and accumulated juices. Add the choriço and stir to combine.

Place the clams in pot, increase the heat to medium-high until the liquid begins to steam. Cover the pan and simmer, stirring occasionally, until the clams have opened wide, 10–12 minutes. (Discard any unopened clams.) Season to taste.

Meanwhile, grill the slices of bread over medium heat until they are just toasted, 1–2 minutes per side. Rub one side of each slice with peeled garlic cloves.

Divide clams and broth among 4 large warm, shallow bowls. Sprinkle with lemon zest and serve with a slice of grilled bread and lemon wedges alongside. Serves 4.