Complimenting Ros Richie’s aromatic High Country (Mansfield, Victoria), Pinot Gris, this fast, authentic French seaside classic is a recipe to indulge in.

Pippies with Ros Ritchie Pinot Gris and butter sauce, frites and lemon aioli

1kg fresh pippies (vongole clams), soaked in cold water to remove grit
White wine sauce (recipe below)
Lemon wedge, frites, aioli, and freshly baked baguette to serve

White Wine Butter Sauce

2 tbsp extra virgin olive oil
4 shallots, peeled and finely diced
4 garlic cloves, peeled and finely diced
½ leek, white flesh only, washed and finely diced
1 stick of celery, finely diced
1 cup Ros Ritchie Pinot Gris wine
150g unsalted butter
½ cup freshly chopped parsley
Cracked black pepper

Method

1. In large heavy base saucepan, warm the extra virgin olive oil over a low heat.

2. Add the diced shallots, garlic, leek and celery and stir well.

3. Sautés the vegetables for 4-5 minutes until translucent and soft.

4. Add the white wine and increase the heat to high and bring to a simmer. Continue to cook until liquid has reduced by half.

5. Add the pippies to the pan and stir well, then cover the saucepan with a lid.

6. Cook for 2-3 minutes until poppies begin opening, remove the lit and stir in butter, parsley and season with cracked black pepper.

To Serve

Serve a generous amount of puppies in a bowl with spoonfuls white wine butter sauce and a lemon wedge. A side of frites and aioli is a nice addition and a piece of freshly baked baguette will help to soak up the sauce.



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