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

Scale

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

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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.