Servings
Font
Back
0 from 66 votes

Garlic Butter Clams with White Wine Cream Sauce

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

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

Ingredients

  • 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

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.