Pineapple & Coconut Blog's Steamed Clams Recipe with Koha Sauv

Here at te Pa HQ, we love seafood more than most - in fact, it's been part of our lifestyle for 800 years.

From the earliest Maori who settled at the Wairau Bar in 1280AD, to our weekend BBQs and family meals, fresh and local seafood - or kaimoana, as seafood is known in te reo Maori - is a key part of who we are and where we're from.

In fact, did you know that the Wairau Bar has always been known as a 'food basket', with an abundance of fish and shellfish that have fed the community here for centuries. The Bar (or the Pa, as it's known locally), was rich with eels, flounder, and shellfish, with lots of firewood for cooking with. Even today, locals flock to the Bar to fish for kahawai, whitebait and beautiful clams are harvested just metres away by the award-winning company Cloudy Bay Clams. 

As you can imagine, we were best pleased to be able to collaborate with the fabulous Shanna of the popular Pineapple & Coconut blog, to create a delicious steamed clam recipe, using our Koha Sauvignon Blanc. We think you will love this fresh, healthy - and totally divine - seafood meal, so give it a try this week and let us know what you think. Huge thanks and aroha to Shanna for sharing this recipe with us! 

What you need to know about Pineapple & Coconut's NZ White Wine Steamer Clams Pasta: 

Prep time:  40 mins

Cook time:  15 mins

Total time:  55 mins

Serves: 4-6


  • 8 -10 ounces Capellini pasta (226-283 g)
  • 4 thick slices bacon
  • 3lbs little neck clams
  • 3 Tbsp butter (43 g)
  • 1 Tbsp olive oil (14 ml)
  • ⅓ C garlic, peeled and minced (113 g)
  • ¼ C shallots, peeled and minced (85 g)
  • 1 small bunch scallions (green onion) diced (about a cup)
  • ½ tsp fresh ground pepper
  • 2 Tbsp lemon juice (30 ml)
  • 1 C New Zealand Sauvignon Blanc (Koha Sauvignon Blanc) (240 ml)
  • 1 C clam juice (240 ml)
  • 1 C reserved pasta water* (240 ml)
  • 1 to 1-1/2 C cherry or grape tomatoes, sliced in half (155-180g)
  • Freshly chopped Italian Parsley
  • Parmesan cheese
  • Zucchini (optional for spiralized zucchini “noodles” in place of capellini


  1. Soak the clams in cold water for 30-40 minutes. Scrub them and discard any with cracked shells or ones that don’t stay closed when pressed close. Change the water a few times to get rid or any sand or grit from the clams.
  2. In a large pot, fill with water and generously salt. Cook pasta to al dente. *Reserve 1 cup of the pasta water. Set pasta aside.
  3. Slice the bacon into ¼” strips, aka lardons, and cook until crispy. Set on a paper towel to drain off excess fat.
  4. In a large pot heat the butter and olive oil until butter is melted and bubbling and add the garlic, shallots and scallions and cook, stirring frequently, until softened, about 3 minutes. Add in the pepper and lemon juice. Drain the clams and add to the pot. Stir for one minute then add in the wine, clam juice and reserved pasta water. Bring to a boil and place a lid on top. Cook for 5-10 minutes or until all the clams have opened. Check after 5 minutes and stir then replace lid and cook for another 2-5 minutes. The clam shells are fragile so be careful when stirring so you don’t break any. Taste the broth and add more salt if desired.
  5. Remove the lid and let the liquid reduce slightly for about 3 more minutes. Discard any clams that didn’t open.
  6. Divide pasta amongst bowls then top with the clams, shell and all. Ladle a half of a cup or so of broth over the pasta in each bowl then top with the bacon slices, sliced tomatoes, chopped parsley and parmesan cheese. Serve with bread to sop up the steaming broth and a glass of cold, crisp New Zealand white wine, Sauvignon Blanc or Pinot Gris both work excellent with this dish.


If using zucchini in place of capellini pasta spiralize 3-4 large zucchini. Wash and slice off ends then cut in half width wise. Using gentle pressure on the smallest noodle setting make zucchini noodles. Sauté in a sauce pan with either two teaspoons butter or two teaspoons olive oil. Season with a little salt and pepper then place in bowls. Top with clams, broth and remaining ingredients as stated above. Since there will be no reserved salted pasta water with using zucchini noodles you can add in an extra cup of clam juice in place of the water and ½ tsp to 1 tsp sea salt or season to taste with salt. OR heat 1 cup of water to a simmer and dissolve ½ -1 tsp salt then add that to the pot of clams.

Republished with permission. Check out the original recipe here: 

If you would like to collaborate with us on a special recipe, or you are interested in stocking or distributing our wines, then we'd love to hear from you! Get in touch here


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