Here's everything you need to know about the Pince, Fins & Chardonnay culinary experience at The Brasserie, The St. Regis ...

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A hand-drawn cartoon scallop.... Pearl line icon. Vector outline illustration of sea shell. Marine clam pictorgam Pearl line icon. Vector outline illustration of sea shell. Marine clam pictorgam.

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Heat the extra-virgin olive oil in a large deep skillet. Add the pork and its marinade and cook over high heat, stirring occasionally, until the meat loses its pink color, 3 to 4 minutes.

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Add the wine and boil until reduced by half. Add the stock and bring to a boil. Add the clams, cover and cook until wide open, 6 to 8 minutes. Transfer the clams as they are done to the serving ...

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