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California Style Clam Bake

No matter where you are in the world, this garlic-infused California-style clambake recipe will bring the California beach to you. Pair with California Sauvignon Blanc or Rosé.


  • 3 tablespoons (45ml) olive oil
  • 4 shallots, roughly chopped
  • 4 cloves garlic, peeled and roughly chopped
  • 1 cup (240ml) California Sauvignon Blanc or other crisp white wine
  • 1 cup (240ml) chicken stock
  • 2 pounds (900g) mussels
  • 2 pounds (900g) clams
  • 1 tablespoons (15ml) parsley, finely chopped

Serves 4 as a main course, serves 8 as an appetizer


  • In a large stockpot, over medium-high heat, add the olive oil, shallots and garlic.
  • Sauté for 1 minute or until the vegetables are slightly browned.
  • Add the wine and chicken stock.
  • Bring the liquid to a boil and cook for 3 minutes.
  • Add the mussels and clams and steam for 7 minutes. Halfway through the cooking time, shake the pot several times.
  • Remove from heat and pour mussel and clams into a large serving dish.
  • Garnish with parsley.
  • Serve immediately, accompanied by a fresh, rustic-style bread.
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