Recipe adapted from Celebrate Marlborough Sauvignon Blanc

1kg Omega™ Gourmet Clams (in their shells)
Wine Marinade: 1/2 cup extra virgin olive oil
1/4 cup sauvignon blanc
2 cloves garlic
pinch salt
1/2 teaspoon honey
1 tablespoon Dijon-style mustard
2 tablespoons finely chopped chives
Salad: 4-5 cups mesclun
1/2 small red capsicum, julienned

Drain the clams and place in a large plastic bag.

Whisk the olive oil and wine together. Chop the garlic and sprinkle with salt. Crush using the blade of a heavy knife. Mash to a paste. Whisk into the dressing together with the honey, mustard and chopped chives.

Pour over the clams, moving them around until they are well coated. Refrigerate for at least 1 hour.

Arrange the salad ingredients on four serving plates. Top with the clams. Drizzle with a little of the strained Wine Marinade. Serves 4 as a starter or light meal.