Local wine, local clams, local charm

A few weekends ago I had the opportunity to visit Vashon Island for the first time. Vashon is the largest island in Puget Sound and the home to many farms, gardens and a vibrant local culture. I fell in love with the idyllic rural community and the amazing farmers market. I already know we will be back.

One of my favorite stops on Vashon was at the Vashon winery. Here we tasted delicious wine and chatted with the owner Ron Irvine. We couldn't leave empty handed and left with two bottles of Isletage, a slightly sweet, lightly sparkling white. I was waiting for the perfect opportunity to pop one open.


Saturday night was the perfect night when Zach steamed up some fast and easy local clams.  We sat outside, drank wine and demolished the clams. The prefect end to a sunny Saturday. Scroll down to check out the super easy recipe.


Simple Steamed Clams

(serves 2) 


  • 2 lbs clams
  • garlic butter or unsalted butter
  • 1/2 onion, chopped
  • 3-4 cloves of garlic, minced
  • 1 glass of white wine  
  • parsley to garnish (optional) 

In a large pan melt garlic butter or unsalted butter over medium high heat. Add onion and garlic and cook until softened. Pour in a glass of white wine and let it come up to a boil. Add your clams and cover. Let the clams steam until opened. Our clams were manila clams and took 3-4 minutes, if you're using littlenecks it should take 8-10 minutes. Top with parsley if you have it.