If you adore seafood dishes that feel both luxurious and comforting, the Garlic Butter Clams with White Wine Cream Sauce Recipe will quickly become one of your favorites. These tender little neck clams bathed in a luscious, garlicky butter sauce with just the right hit of white wine and cream create an irresistible harmony of flavors. Every bite is a celebration of fresh ocean taste balanced with buttery richness and a gentle kick from herbs and spices. It’s a dish that feels special but is surprisingly easy to prepare, perfect for impressing guests or indulging in a cozy night at home.
Ingredients You’ll Need
Each ingredient in this Garlic Butter Clams with White Wine Cream Sauce Recipe is simple but essential, coming together to create a perfect balance of flavors and textures. From fresh clams to fragrant garlic and creamy elements, each component plays a crucial role in building the sauce’s depth and the dish’s vibrant appeal.
- 3 pounds little neck clams: Fresh, tightly closed clams guarantee great flavor and safety; soak to remove any grit.
- 3 tablespoons unsalted butter: The foundation of the sauce, providing silky richness and depth.
- 3 cloves garlic (minced): Adds bright, aromatic pungency that wakes up the whole dish.
- 2 medium shallots (diced): Offer subtle sweetness and complexity to the sauce.
- 1/8 teaspoon crushed red pepper flakes (optional): A hint of heat to balance the creamy elements.
- 1 cup clam juice: Amplifies the briny ocean essence, making the sauce more intense.
- 3/4 cup dry white wine: Adds acidity and fruity notes that cut through the richness.
- 1/2 cup heavy cream: Brings luxurious creaminess and smooth texture to the sauce.
- Kosher salt and freshly ground black pepper (to taste): Essential seasonings that enhance all flavors.
- 2 tablespoons chopped fresh parsley leaves: Offers a burst of herbal freshness and a pop of green color.
- 2 tablespoons chopped fresh chives: Adds mild oniony crispness and a subtle garnish.
How to Make Garlic Butter Clams with White Wine Cream Sauce Recipe
Step 1: Prepare the Clams
Start by soaking the little neck clams in cold water for at least 30 minutes. This soaking process helps the clams release any sand or grit they may be holding, ensuring every bite is clean and delightful. Once soaked, drain them well before cooking. This initial prep step is crucial for keeping the texture perfectly tender and the dish grit-free.
Step 2: Sauté Aromatics
Heat the unsalted butter in a large stockpot or Dutch oven over medium heat until melted and shimmering. Add the minced garlic, diced shallots, and if you like a subtle spicy kick, sprinkle in the crushed red pepper flakes. Stir frequently and cook for about 2 minutes until the mixture becomes wonderfully fragrant and the shallots soften without browning. This fragrant base sets the tone for the sauce’s rich yet fresh flavor.
Step 3: Build the Sauce
Pour in the clam juice and dry white wine, stirring to combine all the ingredients. Bring this mixture to a lively boil to let the alcohol evaporate and the liquid reduce slightly, about 1 to 2 minutes. This reduction intensifies the flavors and creates a beautiful, concentrated broth that will envelop the clams within the creamy sauce perfectly.
Step 4: Cook the Clams
Gently stir the soaked clams into the simmering liquid. Reduce the heat to low and cover the pot with a tight-fitting lid. Let the clams steam in the aromatic sauce for about 8 to 10 minutes, stirring once halfway through. As they cook, the shells will open, releasing briny juices that enrich the sauce even more. Discard any clams that remain closed, as they are not safe to eat.
Step 5: Add Cream and Season
Remove the pot from the heat and stir in the heavy cream, which softens the acidity and gives the sauce its characteristic silky texture. Season with kosher salt and freshly ground black pepper to your preference. This final seasoning adjustment lets you tailor the recipe to your taste, balancing the bright, buttery, and slightly briny elements harmoniously.
Step 6: Serve Immediately
Transfer the Garlic Butter Clams with White Wine Cream Sauce Recipe to bowls or a shallow platter right away. The sauce is at its most velvety and flavorful when warm, and the clams are tender and juicy. Don’t forget to garnish with chopped fresh parsley and chives—they add just the right fresh herbal note and vibrant color that makes this dish as pleasing to the eye as it is to the palate.
How to Serve Garlic Butter Clams with White Wine Cream Sauce Recipe
Garnishes
Fresh herbs like parsley and chives are your go-to garnishes, not only adding a beautiful green splash but also a fresh, crisp contrast to the richness of the sauce. A light sprinkle of extra crushed red pepper flakes can provide gentle heat if you want to play up the spice. A wedge of lemon on the side can add a citrusy brightness that complements the buttery, wine-infused cream beautifully.
Side Dishes
This dish pairs wonderfully with a crusty baguette or garlic bread to soak up every last drop of that incredible sauce. For a heartier meal, serve it alongside a simple green salad with vinaigrette or over a bed of linguine or angel hair pasta. The sauce’s creamy texture clings perfectly to pasta, transforming it into a decadent seafood feast.
Creative Ways to Present
For a beautiful presentation, serve the clams in their shells arranged in a large shallow bowl or on a platter with the sauce spooned generously over. Adding edible flowers or microgreens on top can elevate the dish for special occasions. You could also plate the clams over polenta or creamy mashed potatoes for an unexpected yet delicious twist that highlights the sauce’s richness.
Make Ahead and Storage
Storing Leftovers
The Garlic Butter Clams with White Wine Cream Sauce Recipe tastes best fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Make sure to keep the clams covered in the sauce to prevent them from drying out. When refrigerated, the clams will remain tender, and the sauce flavors continue to meld.
Freezing
Freezing this dish is not recommended because the creamy sauce can separate upon thawing, and clams tend to become rubbery. For the best flavor and texture, enjoy it fresh or refrigerate for a short period.
Reheating
Reheat leftovers gently on the stove over low heat, stirring occasionally. Avoid high heat to prevent curdling the cream. Adding a splash of water, clam juice, or white wine can help loosen the sauce and revive its silky consistency. It’s best to reheat just enough for a single serving to maintain the clams’ tender texture and sauce’s smoothness.
FAQs
Can I use other types of clams for this recipe?
Absolutely! While little neck clams are ideal for their tender meat and sweetness, you can use other small clams like cherrystones or Manila clams. Just be sure to adjust cooking time as larger clams might take a bit longer to open.
Is it necessary to soak the clams before cooking?
Yes, soaking clams in cold water helps purge any sand or grit inside their shells. This step ensures that every bite is clean and pleasant without any unexpected crunchy surprises.
Can I make this dish without wine?
If you prefer to avoid alcohol, you can substitute the dry white wine with additional clam juice or a splash of white grape juice mixed with lemon juice for acidity. The flavor will be slightly different but still delicious.
What should I do with unopened clams after cooking?
Any clams that remain tightly closed after cooking should be discarded, as they were likely dead before cooking and may not be safe to eat. Always prioritize food safety with shellfish dishes.
How can I intensify the garlic flavor?
If you’re a garlic lover, feel free to increase the amount of minced garlic or add a touch of roasted garlic for a sweeter, deeper profile. Just be careful not to overpower the delicate clam flavor.
Final Thoughts
This Garlic Butter Clams with White Wine Cream Sauce Recipe is a sublime blend of simple ingredients elevated to restaurant-quality dining at home. Its combination of fresh seafood, aromatic garlic butter, and creamy wine sauce is irresistibly comforting yet elegant. I encourage you to try it soon—you’ll find it’s perfect for both special occasions and those moments when you just want to treat yourself to something truly delicious and memorable.
Print
Garlic Butter Clams with White Wine Cream Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Garlic Butter Clams with White Wine Cream Sauce is a savory seafood dish featuring tender little neck clams cooked in a rich, buttery sauce infused with garlic, shallots, and a hint of red pepper flakes. The sauce is enhanced with clam juice, dry white wine, and creamy heavy cream, providing a luxurious texture and depth of flavor. This elegant yet simple recipe is perfect for a special dinner or entertaining guests.
Ingredients
Clams
- 3 pounds little neck clams
Sauce
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 medium shallots, diced
- 1/8 teaspoon crushed red pepper flakes (optional)
- 1 cup clam juice
- 3/4 cup dry white wine
- 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh chives
Instructions
- Soak Clams: Soak clams in cold water for at least 30 minutes to help them expel any sand or grit; then drain them well.
- Sauté Aromatics: Melt butter in a large stockpot or Dutch oven over medium heat. Add minced garlic, diced shallots, and crushed red pepper flakes. Cook, stirring frequently, until fragrant, about 2 minutes.
- Add Liquids: Stir in clam juice and dry white wine. Bring the mixture to a boil, then reduce heat and let it simmer until it slightly reduces, approximately 1 to 2 minutes.
- Cook Clams: Add the drained clams to the pot. Reduce heat to low, cover with a tight-fitting lid, and cook until the clams open, about 8 to 10 minutes. Stir once during cooking. Discard any clams that remain unopened.
- Finish Sauce: Remove the pot from heat and stir in the heavy cream. Season the dish with kosher salt and freshly ground black pepper to your taste.
- Serve: Serve the clams immediately while hot, garnished with chopped fresh parsley and chives for a fresh herbaceous touch.
Notes
- Be sure to discard any clams that do not open after cooking, as they may not be safe to eat.
- Soaking clams in cold water before cooking helps eliminate sand and grit for a cleaner taste.
- If you prefer a spicier version, increase the amount of crushed red pepper flakes.
- Serve with crusty bread to soak up the delicious sauce.
- Make sure to use a dry white wine, such as Sauvignon Blanc or Pinot Grigio, for the best flavor.
