Clams, Chorizo, and La Crema’s new Pinot Noir – Oh My!


We all know I am a fan of wine right? I love me some delicious wine. I will drink just about any varietal but I love, love Pinot Noir. Luke loves Chardonnay (we call it his nay nay) and over the top-heavy smack you in your face Zinfandels. I like a good buttery Chardonnay but I can’t do a big heavy wine like Zinfandel. Mostly because in my old age zin’s give me a serious hangover.  I am also still traumatized by the hangover I got about 6 years ago when I went to Zinfindel Festival in San Francisco with some of my girlfriends. To paint a mental picture we all left completely wine drunk and our mouths were stained red for days. It still hurts to think about. But pinots I could do for days because they are perfectly balanced and all together delicious in my opinion. I am always on the look out for a good pinot and I was thrilled to hear that La Crema is creating another pinot – this time venturing into the Oregon grapes of the Willamette Valley.


One of the things that I love about La Crema wines is their consistency. I know and trust that any wine I drink from La Crema will be similar in taste to what I know and love – which is pretty amazing if you think about it.  Their new Willamette Valley is just that. A delicious pinot that has the signature La Crema taste and balance. The pinot has wonderful flavor notes including star anise, coffee bean, pomegranate, and candied orange zest. How can that be bad!?


Since I love to eat just about as much as I love to drink wine, cooking with wine might be a form of heaven in my book. One of my golden rules when cooking with wine is that you should use something you that you would enjoy drinking. Don’t just use cheap stuff -use a little quality wine and it will shine through in your dish. La Crema Willamette Valley Pinot is the perfect wine to use (and drink for that matter) especially in this delicious clams and chorizo dish.


This dish pairs spicy chorizo with buttery clams, topped off with some roasted cherry tomatoes and smoked paprika, in a rich flavorful broth made from La Crema’s new Willamette Valley Pinot.  The broth from this dish is out of this world. Make sure you grill off some bread to soak up all that pinot-broth goodness because you won’t want to waste a drop of this stuff. This is a great light dish to enjoy outside while soaking up the Spring weather.


So the next time you are looking for some wine to drink or cook with – check out La Crema’s new Willamette Valley Pinot, I promise you will love it.


Clams and Chorizo
  • 2 pints cherry tomatoes
  • ¼ cup olive oil
  • 12 ounces fresh chorizo, casings removed and crumbled
  • 2 large shallots, sliced thin
  • 6 cloves garlic, sliced thin
  • 5 lbs. Manila clams, rinsed in cold water to remove sand
  • 1½ tsp. fresh thyme, chopped
  • 1½ cup La Crema Willamette Valley Pinot Noir
  • ½ cup butter
  • 2 tsp. kosher salt
  • 2 tsp. piment d’espelette or smoked paprika
  • Grilled bread, for serving

Preheat oven to 250?F.

Place tomatoes on a rack lined baking sheet. Dry out in oven for 1 hour until tomatoes are wrinkly and soft.

Heat oil in a large shallow pot and add chorizo. Cook on medium heat for 10 minutes until sausage is browned. Add shallot and garlic and cook for 3 minutes. Add clams and thyme; stir to combine. Add wine and butter and bring to a boil. Cover and simmer until clams are open, approximately 6 minutes. Add tomatoes and piment d’espelette. Serve immediately with grilled bread.

**This is a sponsored post but all opinions are honest and belong to Amanda and A Life Well Lived


  1. dad says

    May be a sponsored post, but I know you– you would not say it unless you meant it– great pix too by the way. DAD

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