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Crisp Apple Cider-Braised Clams

The sweeter and crisp tones of the cider balance out the salty, briny flavor of the clams. Add in the crème fraiche and you’ve created a broth that has body and sweetness to balance out the natural salinity of the clams.


  • 1 bottle Angry Orchard Crisp Apple
  • 1 Cup kosher salt
  • 2 littleneck clams
  • 1 green delicious apple, peeled and diced
  • 1 Tablespoon fresh thyme
  • ¼ Cup Crème Fraiche Pepper, to taste
  • 4 thick slices ciabatta
  • 2 Tablespoons olive oil


  1. Dissolve salt in 1 Gallon cold water.
  2. Soak clams in salted water for 30 minutes. Lift out of water and set aside.
  3. Pre-heat grill to medium.
  4. Create a double-layer packet with aluminum foil.
  5. Place clams in packet and pour cider over.
  6. Close packet tightly and place on grill for 10-15 minutes, or until clams open.
  7. Remove clams from packet, place them in a bowl, and pour liquid into small saucepan.
  8. In saucepan on the grill, whisk crème fraiche into broth, and season to taste with pepper. Keep warm.
  9. Brush bread with olive oil, and grill until charred on both sides.
  10. Pour broth over clams, and toss gently with apple and thyme leaves.
  11. Serve with grilled bread; enjoy.