Serve with 2009 Ponzi Pinot gris

Ingredients:

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

Directions:

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.