Garlic Butter Clams with White Wine Cream Sauce

Name: Garlic Butter Clams with White Wine Cream Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 3 pounds little neck clams; 3 tablespoons unsalted butter; 3 cloves garlic; 2 medium shallots; ⅛ teaspoon crushed red pepper flakes; 1 cup clam juice; ¾ cup dry white wine; ½ cup heavy cream; Kosher salt and freshly ground black pepper; 2 tablespoons chopped fresh parsley leaves; 2 tablespoons chopped fresh chives

User Reviews

4.9

66 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4 servings
Course
Main Course, Appetizer

Garlic Butter Clams with White Wine Cream Sauce

Iris Warren

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The BEST steamed clams ever! So garlicky and buttery, served with a heavenly cream sauce!

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Ingredients

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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Instructions

Soak clams in cold water for at least 30 minutes; drain well.
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.
Stir in clam juice and wine. Bring to a boil; reduce heat and simmer until slightly reduced, about 1-2 minutes.
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.
Remove from heat; stir in heavy cream and season with salt and pepper, to taste.
Serve immediately, garnished with parsley and chives, if desired.