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Fried Clams Wine Pairings


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Fried clams pair best with wines that balance their rich fried coating and delicate briny flavors. Cava, dry German Riesling, Sancerre, and Altesse are all excellent choices for this dish.

Best wine pairings with Fried Clams

Cava, a sparkling wine from Spain, pairs wonderfully with fried clams. The bubbles in Cava help to cleanse the palate from the oiliness of the fried clams, making each bite feel fresh. The wine's citrus and almond notes complement the natural sweetness and brininess of the clams. Additionally, the soft bready notes in Cava enhance the savory flavors of the fried coating, making for a balanced and enjoyable pairing.

Dry German Riesling is a fantastic choice with fried clams. The high acidity of this wine cuts through the richness of the fried clams, providing a refreshing contrast. The citrus and mineral notes in the Riesling highlight the delicate flavors of the clams. The wine's subtle gasoline aroma, which might sound unusual but adds complexity, pairs intriguingly with the savory elements of the dish.

Sancerre, a Sauvignon Blanc from France, is another excellent pairing for fried clams. The wine's bright acidity and citrus flavors perfectly complement the briny and slightly sweet taste of the clams. The notes of gooseberry and cut grass in Sancerre enhance the fresh, oceanic qualities of the seafood. Its refreshing profile makes it a great match for the crispy texture of the fried clams.

A less common pairing for Fried Clams

Altesse, from the Savoie region in France, is a less typical but superb choice for fried clams. This wine's concentrated fruit and herbal hints elevate the delicate flavors of the clams. The fresh tartness in Altesse cuts through the fried coating, providing a refreshing balance. The nutty complexity of a mature Altesse adds an extra layer of flavor that pairs beautifully with the savory notes of the dish.

What wine goes with Fried Clams?

Fried clams are a beloved seafood dish known for their crispy exterior and tender, briny interior. This dish pairs best with wines that can balance the richness of the fried coating while complementing the delicate flavors of the clams. Cava's citrus and almond notes, paired with its refreshing bubbles, make it an excellent match. Dry German Riesling's high acidity and subtle complexity enhance the dish's flavors. Sancerre's bright acidity and fresh citrus profile perfectly complement the clams. For those looking for something different, Altesse from Savoie offers concentrated fruit and nutty complexity that pairs wonderfully with fried clams.

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