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  • 4401 Slusser Road
    Windsor, CA 95492
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Saigon Clams

By Chef John Ash

A Southeast Asian version of traditional steamed clams.

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    Serves 4

    Total Time

    Prep Time

    Difficulty Level Medium


    2 tbs Natural vegetable oil

    1/2 C Sliced onions

    2 tsp Asian chile-garlic sauce

    1/3 C Rice wine (sake)

    2 tsp Palm or light brown sugar

    3 lbs Cherry stone or manila clams

    3 tbs Lime juice

    1 tbs Fish sauce

    2 tbs Butter

    4 Generous Sprgs Thai Basil or cilantro


    1. In a large stockpot add the oil and heat over medium-high heat. Add the onions and sauté for a couple of minutes. Stir in chile garlic sauce, wine, sugar and the clams. Cover and steam until the clams have opened up, about 4 minutes. Discard any unopened or cracked clams. Add the lime juice, fish sauce and butter, adjusting flavors to your own taste.

    2. Serve immediately topped with basil or cilantro.

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    Sonoma-Cutrer’s top priority is always to protect the health and wellness of our guests and employees. Our team has been actively monitoring the coronavirus (COVID-19) situation, especially as it relates to Sonoma County, CA. We have decided to suspend all tours and tastings at Sonoma-Cutrer beginning March 14, 2020.

    As we all navigate through this dynamic situation, our goal is to further minimize risk to our valued guests, employees and the potential spread of the virus to their families and communities. While we expect this disruption to our tours and tastings to be temporary, our closure will remain in place until this health emergency subsides and officials declare it safe to resume normal activity. 

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