Author: Chef Cloud Wine

Ingredients

50 small clams in shell, scrubbed
2 tablespoons extra virgin olive oil
6 cloves garlic, minced
1 cup white wine
2 tablespoons butter
1/2 cup chopped fresh parsley

Directions

Wash clams to remove any dirt or sand.

In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.

Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.

Ingredients

1 cup sour cream
1 (10.75 ounce) can condensed cream of chicken soup
1/3 cup white wine
4 skinless, boneless chicken breasts

Directions

Preheat oven to 350 degrees F (175 degrees C).

Combine the sour cream, soup and wine. Mix well.

Place chicken breasts in a 9×13 inch baking dish. Pour sour cream mixture over chicken and bake in the preheated oven for 1 hour.

Ingredients

2 tablespoons olive oil
3 cloves garlic, crushed
1/2 pound mushrooms, sliced
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
2 cups Newman’s Own Bombolina Pasta Sauce
1/4 cup dry red wine
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper
1/2 (8 ounce) package Neufchatel (or cream cheese), cubed
1 1/4 pounds shrimp, shelled and deveined
3/4 (16 ounce) package penne pasta
1/2 cup grated Parmesan cheese
1/4 cup pine nuts, toasted
Chopped parsley

Directions

In a 12-inch skillet over medium heat, in olive oil, saute garlic for 2 minutes. Add mushrooms; saute until tender. Add sun-dried tomatoes, Newman’s Own Bombolina Pasta Sauce, wine, vinegar, and crushed red pepper; simmer 7 minutes. Add Neufchatel cheese and stir until cheese melts. Add shrimp and simmer until shrimp turns opaque throughout, about 5 minutes.

Meanwhile, cook penne according to package instructions. When al dente, place in a large serving bowl.

Top with shrimp, sauce, parmesan cheese, pine nuts, and parsley. Toss and serve immediately

Ingredients

1 pound fresh asparagus, trimmed
1/2 cup olive or vegetable oil
1/4 cup cider or white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
1 cup diced fully cooked ham
2 green onions, thinly sliced

Directions

In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well. Cover and refrigerate for at least 1 hour.

Meanwhile, in a jar with tight-fitting lid, combine the oil, vinegar, mustard, salt, pepper and sugar if desired; shake well. Cover ad refrigerate at least 1 hour. Place asparagus in a serving bowl. Top with ham, onions and dressing. Serve with a slotted spoon.