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Garlic Butter Clams with White Wine Cream Sauce
4.9 from 66 votes

Garlic Butter Clams with White Wine Cream Sauce

Garlic Butter Clams with White Wine Cream Sauce showcases tender little neck clams steamed in a fragrant blend of butter, garlic, shallots, and optional red pepper flakes. The clams open in a simmering mixture of clam juice and dry white wine, then are finished with heavy cream, resulting in a rich, lightly spiced sauce. Fresh parsley and chives add herbaceous brightness. This dish offers a creamy, slightly briny seafood entrée ideal for serving with crusty bread to soak up the sauce.

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

Ingredients

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

Instructions

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