Serve with 2009 Ponzi Pinot gris


1 teaspoon extra virgin olive oil

1 clove garlic, sliced thin

1 shallot, peeled and minced

1 pound Manila clams, rinsed

1 cup Oregon Pinot gris

1 tablespoon butter

¼ cup whole whipping cream

¼ cup Italian flat leaf parsley, rinsed and minced

Kosher salt and fresh ground pepper to taste



In a sauce pan, heat olive oil and garlic over medium-high heat. Stir to prevent browning. When garlic is cooked through but not yet browned, add shallot and clams, toss a bit to warm through. Add Oregon Pinot gris and reduce by half. Add butter, cream, parsley, salt and pepper. Cover and cook until clams open. Season.

Chef Jason Stoller Smith
From The Dundee Bistro in Dundee, Oregon | + posts