Wine Country Manila Clams

Wine Country Manila Clams from chef Jason Stoller Smith at The Dundee Bistro in Dundee.
  • Heiner – Camas
  • Tinsley – Medford
  • Struck – WS Snowden
  • Deal-Eriksen – Milwaukie
  • Hall – HR
  • MacNaughton – NW PDX
  • Struck – WS Fairway

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.

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