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.
*A winner has been selected for this category* Congratulations to Ashley J. in Bend!