Name: Garlic Butter Clams with White Wine Cream Sauce Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 3 pounds little neck clams; 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

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

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

Garnish

2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh chives

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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.