Barbecued Oysters and Razor Clams with..

Cooking Instructions

Preheat the grill or light a charcoal fire.

Place the shellfish on the grill and cook until the shells open. Remove to a platter lined with a 3/4-inch layer of rock salt. Place a small bowl of the dipping sauce in the center and serve the shellfish with cocktail forks.

Wine Pairing(s)

Arnaldo Caprai Montefalco Rosso

Beringer 'Founders Estate' Pinot Noir

Burgess Merlot

Georges Duboeuf 'Chateau de Varennes' Beaujolais-Villages

Tapestry Cabernet Sauvignon

Carpineto Dogajolo IGT

Tenimenti Luigi D'Alessandro 'Il Bosco' Syrah

Dry Creek Caberenet Sauvignon

Citra Cabernet Sauvignon

Taft Street Cabernet Sauvignon