Garlic Butter Clams with White Wine Cream Sauce

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Damn Delicious

Total Time

50 minutes

Prep Time

30 minutes

Cook Time

20 minutes

Rating

(21)

Ingredients

4 servings

3 pounds little neck clams
3 tablespoons unsalted butter
3 cloves garlic, minced
2 medium shallots, diced
⅛ teaspoon crushed red pepper flakes, optional
1 cup clam juice
¾ cup dry white wine
½ cup heavy cream
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh chives

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Preparation

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Step 1

Soak clams in cold water for at least 30 minutes; drain well.

Step 2

Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, shallots, and red pepper flakes, and cook, stirring frequently, until fragrant, about 2 minutes.

Step 3

Stir in clam juice and wine. Bring to a boil; reduce heat and simmer until slightly reduced, about 1-2 minutes.

Step 4

Stir in clams. Reduce heat to low; cover, with a tight-fitting lid, and cook until the clams have opened, stirring once, about 8-10 minutes. Discard any unopened clams.

Step 5

Remove from heat; stir in heavy cream and season with salt and pepper, to taste.

Step 6

Serve immediately, garnished with parsley and chives, if desired.

Chef’s notes

Soak the clams to remove sand and grit.

Choose a dry white wine you enjoy drinking.

Serve with crusty bread for dipping.

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Seasonal Recipes

Skill Level

other

Garlic Butter Clams with White Wine Cream Sauce

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Chef’s notes

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