Grilled Clams

Grilled clams with a chilled white wine channels the elegance of the French coast. Muscadet or Sauvignon Blanc's crisp acidity maximizes the shellfish umami for a sophisticated pairing.

Draft beer and grilled clams are the pojangmacha standard. A light lager draft pairs beautifully with briny clam juices, and adding butter and garlic to the clams makes the draft beer taste like pure happiness.

Grilled clams and makgeolli recall the traditional vibe of Korea's west coast fishing ports. Makgeolli's tangy sweetness melds beautifully with the ocean umami, and on rainy days it works as a delightful twist on the seafood pancake tradition.

A highball's light carbonation and lemon notes help neutralize any fishiness. Grilling clams with a highball in hand has become a popular beachside drinking style recently.

Citrus cocktails like margaritas or gin and tonics pair well with grilled clams. The lemon and lime acidity tames any fishiness — a good pick for a seaside bar setting.

Fruit soju's sweetness sits somewhat awkwardly with clams' briny umami. Clean soju is more fitting for seafood, as fruity aromas can get in the way of the ocean flavors.

IPA's strong hop character can overshadow clams' delicate taste. A lighter pilsner or lager pairs much better with grilled shellfish — IPA's bitterness is simply too much for seafood.

Bokbunja's sweetness creates a curious contrast with clams' saltiness, but overall harmony is lacking. Clean, simple drinks work better with seafood than fruit wines.

Whiskey's heavy flavors drown out the clams' delicate ocean taste. Grilled clams need a lighter drink — whiskey doesn't fit the bill.