Getting married?

This Winexpert Burlington recipe is a delicious Paleo option for using on clams, as well as chicken. In fact, it's so delicious that you can use it also on mussels, shrimp, pork, and even on Zoodles (super-good zucchini noodles). 

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Here's how to make it:

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Ingredients

• 1 Tbsp. butter

• 1/2 yellow onion, diced

• 2 cloves of garlic, minced

• 1 Cup of white wine (dry is best)

• 1 Cup of chicken stock

• 1 Cup coconut milk (canned, unsweetened)

• 1/2 tsp. ground nutmeg

• 1 Tbsp. fresh parsley, minced

• salt and pepper to taste

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Let's get started:

In a large pan, heated on medium, sauté the onions in the butter until soft – about 4 minutes. Then add the garlic and cook for another minute – do not burn the garlic as it will turn bitter!

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Pour in the wine and deglaze the pan using a wooden spoon. Continue to simmer on medium until the wine is about half-reduced (about 5 minutes). 

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Add remaining ingredients except for the parsley. Sauce will get thicker in about 5 to 7 minutes, then remove and add parsley. Adjust seasoning to taste. 

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USING CLAMS?

If using this sauce for clams, this is the time to add them in! Clams should be cleaned and rinsed. Turn pan with sauce to low, add clams, then cover and 'steam' until clams have popped open, about 2-3 minutes. 

Optional: Add a sprinkling of parmesan cheese on top... Cheers!

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