We’re excited to share with you a recipe straight from one of our chef’s own creations: clams!

Clams
Pairing: Kendall-Jackson Grand Reserve Pinot Gris

• 3 Tbsp. olive oil
• 1½ cup spring onion, sliced thin
• ½ cup green garlic, green stem removed and white part sliced thin
• 48 Manila clams (3-4 lbs.), washed in cold water to remove sand
• 1 bulb fennel, cut in half and shaved thin
• 2 cups Pinot Grigio
• 3 Tbsp. butter
• 1 Tbsp. each: parsley, tarragon, dill, chervil, chopped
• ½ lemon
• 2 Tbsp. crème fraîche or sour cream
• 2 tsp. kosher salt

In a large pot with a wide surface area, heat oil.  When oil is hot, add onion and garlic and cook on medium heat for 6 minutes until both are soft, stirring often.  Add clams and fennel.  Stir and cook another 3 minutes.  Add wine and butter.  Cover pot and cook for an additional 5 to 7 minutes until all of the clams are opened.  Add herbs, crème fraîche and salt; stir to combine.  Serve with warmed crusty bread to soak up the sauce!