On the latest episode of the YouTube Reserve Channel’s On the Table, novice cook Drew Barrymore visits chef — and sometime Top Chef guest judge — Eric Ripert to whip up one of her favorite dishes and pick up a few pointers.
The actress — who arrives bearing two bottles of Pinot Grigio from her family owned Barrymore Wines label — tells Ripert she started to learn her way around the kitchen when she was pregnant. “What inspires my cooking is my daughter, because I want to be able to throw things together for her in an effortless fashion,” Barrymore admits. “I’m still at the stage, when I’m cooking, there’s like flames going off behind me and alarms, and I’m nervous, and I’m not sexy.”
Click on to watch chef Ripert and Barrymore get cooking and get the recipe for Barrymore’s Clams Montecito.
Drew Barrymore’s Clams Montecito
2 pounds Manila clams
1 cup Barrymore Wines Pinot Grigio
5 cloves garlic, chopped
1 large jalapeño, sliced thin
juice of 1 lemon
1 stick butter
freshly ground black pepper to taste
In a saucepan, melt butter. Add garlic and jalapeño and let simmer over medium heat for 3-4 minutes.
Add Barrymore Wines Pinot Grigio, and cook until reduced, about 5 minutes. Add lemon juice.
Add clams, cover pot, and cook, stirring occasionally, until clams have opened, 8-10 minutes (discard any clams that do not open).
Divide mixture between 2 bowls. Serve with a warm baguette.