**found in Us Magazine April 22nd, 2013 issue
Looks like Drew Barrymore is teaching chef Eric Ripert and Us Magazine to prepare her dish!
1 stick butter (unsalted)
5 cloves garlic, chopped
1 large jalapeno, seeds removed and chopped
1 cup Barrymore Pinot Grigio (or similar brand)
1 lemon, halved
3 dozen Manila clams
1. In a saucepan on low heat, met butter. Add garlic and jalapeño. Cook for 3-4 minutes on medium heat.
2. Add wine and cook for 5 minutes. Remove from stove. Squeeze lemon juice into mixture, set aside.
3. Meanwhile, preheat grill to medium-high heat. Spread clams on cookie sheet. Grill, tossing, until shells open and clams are fully cooked.
4. Coat clams with butter mixture. Serve with pan seared cod, if desired and a baguette.
Enjoy! xoxo Julie