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If you’re craving a dish that feels luxurious yet comes together with surprising ease, look no further than this Garlic Butter Clams with White Wine Cream Sauce Recipe. It’s a perfect harmony of tender little neck clams bathed in a luscious garlic-infused butter sauce, enriched with the bright acidity of white wine, and rounded out by a silky touch of cream. Each bite is a celebration of flavor and texture—briny clams, aromatic shallots and garlic, a whisper of heat from red pepper flakes, and the freshness of herbs—making it an irresistible dish that’s bound to impress whether it’s a weeknight treat or a special occasion centerpiece.
Ingredients You’ll Need
The magic of this Garlic Butter Clams with White Wine Cream Sauce Recipe lies in its simplicity. Each ingredient plays a starring role, bringing a unique layer of flavor, texture, or color that transforms humble clams into a memorable meal.
- Little neck clams, 3 pounds: Fresh and briny, these small clams open quickly and carry the sauce beautifully.
- Unsalted butter, 3 tablespoons: Adds richness and helps create that silky, luscious base.
- Garlic, 3 cloves minced: Provides the essential aromatic punch that pairs perfectly with seafood.
- Shallots, 2 medium diced: Offer a delicate sweetness and subtle crunch to the dish.
- Crushed red pepper flakes, 1/8 teaspoon (optional): Just a hint of heat to balance the richness without overwhelming.
- Clam juice, 1 cup: Intensifies the natural seafood flavor and adds moisture for simmering.
- Dry white wine, 3/4 cup: Lifts the sauce with acidity and complexity.
- Heavy cream, 1/2 cup: Smooths out the sauce to a velvety finish and softens the sharper edges.
- Kosher salt and freshly ground black pepper: Essential seasoning to tie all flavors together.
- Fresh parsley, 2 tablespoons chopped: Adds a bright, herbal freshness as a garnish.
- Fresh chives, 2 tablespoons chopped: Provides a mild oniony flavor and a lovely pop of green.
How to Make Garlic Butter Clams with White Wine Cream Sauce Recipe
Step 1: Prepare Your Clams
Start by soaking the clams in cold water for at least 30 minutes to encourage them to release any sand or grit. This step is crucial for a clean, grit-free dining experience. After soaking, drain them well and get ready for the next step.
Step 2: Build the Flavor Base
In a large stockpot or Dutch oven, melt the butter over medium heat. Add the minced garlic, diced shallots, and optional crushed red pepper flakes, then cook while stirring frequently for about 2 minutes until fragrant and softened. This fragrant, golden mixture lays the perfect aromatic foundation for the sauce.
Step 3: Add the Liquid and Simmer
Pour in the clam juice and dry white wine, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer until slightly reduced, around 1 to 2 minutes. This concentrates the flavors, making the sauce more intense and ready to envelop the clams.
Step 4: Cook the Clams
Gently stir in the clams. Reduce the heat to low, cover the pot with a tight-fitting lid, and let the clams steam for about 8 to 10 minutes. Check occasionally and stir once to ensure even cooking. Discard any clams that remain unopened, as they may not be safe to eat.
Step 5: Finish with Cream and Season
Remove the pot from heat and stir in the heavy cream. Taste the sauce, then season with kosher salt and freshly ground black pepper to your preference. The cream adds a luxurious dimension that beautifully balances the wine and clam flavors.
Step 6: Serve Immediately
Spoon the clams and creamy sauce into shallow bowls, then sprinkle generously with freshly chopped parsley and chives. Serve while steaming hot to enjoy the full spectrum of flavors at their peak.
How to Serve Garlic Butter Clams with White Wine Cream Sauce Recipe
Garnishes
Fresh herbs like parsley and chives not only add a pop of vibrant green but also elevate the dish with their bright, slightly peppery notes. A light drizzle of extra melted butter can be added for an even richer mouthfeel. A lemon wedge on the side offers a fresh citrus kick that brightens every bite.
Side Dishes
This recipe shines when paired with crusty artisan bread or toasted baguette slices, perfect for soaking up every drop of that heavenly white wine cream sauce. For a heartier meal feel free to serve alongside fluffy pasta, like linguine or fettuccine, or a simple green salad tossed with a tangy vinaigrette to contrast the creaminess.
Creative Ways to Present
Consider serving the clams in their shells right in a rustic shallow bowl to create an elegant, coastal vibe. Alternatively, plating with a swirl of sauce and a drizzle of herb oil can amp up the restaurant-style wow factor at your dinner table. For a fun twist, assemble the clams and sauce over garlic buttered polenta or crispy crostini for a playful appetizer version.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, transfer them to an airtight container and refrigerate promptly. The sauce will thicken as it chills, and the clams remain tender. Use within 2 days to ensure the best quality and safety.
Freezing
Freezing is not recommended for this Garlic Butter Clams with White Wine Cream Sauce Recipe, as the clams can become rubbery and the cream sauce may separate upon thawing. It’s best to enjoy this dish fresh or refrigerated for a short period.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent the cream from curdling; add a splash of white wine or clam juice if the sauce has thickened too much. Avoid high heat to keep the clams tender and the sauce smooth.
FAQs
Can I use other types of clams for this recipe?
Absolutely! While little neck clams are ideal for their tender meat and size, you can substitute with manila or cherrystone clams. Just adjust cooking times slightly if using larger clams to ensure they open fully without overcooking.
What if some clams don’t open during cooking?
Any clams that remain closed after cooking should be discarded, as this indicates they were likely dead before cooking and could pose a food safety risk. Always ensure to buy fresh clams and discard unopened ones after steaming.
Can I make this dish without cream?
Yes, you can omit the heavy cream for a lighter, more broth-like sauce. The flavor will be deliciously briny and buttery but less rich. You might want to add a touch more butter right at the end for depth.
What type of white wine works best?
Choose a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid sweet wines which will alter the flavor balance. The wine should complement and enhance the seafood without overpowering it.
Is it possible to make this recipe spicy?
Definitely! Increase the crushed red pepper flakes slightly or add a dash of cayenne pepper for more heat. Just be cautious as you want the spice to accentuate the sauce rather than overwhelm the delicate clam flavor.
Final Thoughts
Trust me when I say this Garlic Butter Clams with White Wine Cream Sauce Recipe is a total winner, whether you’re cooking for company or just treating yourself. It’s the kind of dish that feels fancy but is straightforward enough to whip up on a weeknight. With those garlicky buttery notes, fresh herbs, and the creamy wine sauce soaking into every clam, it’s an irresistible combination you’ll want to make again and again. So, grab your pot and get ready to savor a little slice of coastal bliss right at home.
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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: Seafood
- Method: Stovetop
- Cuisine: American
Description
A flavorful and elegant dish featuring tender little neck clams simmered in a rich garlic butter white wine cream sauce, enhanced with fresh herbs for a perfect seafood entree.
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
Garnish
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh chives
Instructions
- Soak Clams: Soak the clams in cold water for at least 30 minutes to purge any sand or grit. Drain them well before cooking.
- Sauté Aromatics: Melt the butter in a large stockpot or Dutch oven over medium heat. Add the minced garlic, diced shallots, and crushed red pepper flakes (if using). Cook while stirring frequently until fragrant, about 2 minutes.
- Add Liquids: Stir in the clam juice and dry white wine. Bring the mixture to a boil, then reduce the heat and let it simmer until slightly reduced, about 1 to 2 minutes.
- Cook Clams: Add the clams to the pot. Reduce the 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 do not open.
- Finish Sauce: Remove the pot from heat. Stir in the heavy cream and season with kosher salt and freshly ground black pepper to taste.
- Serve: Immediately serve the clams hot, garnished with chopped fresh parsley and chives for a fresh herbal finish.
Notes
- Be sure to discard any clams that remain closed after cooking, as they may not be safe to eat.
- Adjust the amount of red pepper flakes to your preferred spice level, or omit if you prefer no heat.
- The dish pairs beautifully with crusty bread to soak up the creamy sauce.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor.
- Clam juice can be substituted with additional white wine or seafood stock if unavailable.
