Garlic Butter Clams with White Wine Cream Sauce

Garlic Butter Clams with White Wine Cream Sauce

Yield: 4 servings

Prep: 30

Cook: 20

Total: 50

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

4.9 stars (22 ratings)

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

Soak clams in cold water for at least 30 minutes; drain well.
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.
Stir in clam juice and wine. Bring to a boil; reduce heat and simmer until slightly reduced, about 1-2 minutes.
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.
Remove from heat; stir in heavy cream and season with salt and pepper, to taste.
Serve immediately, garnished with parsley and chives, if desired.

This Garlic Butter Clams with White Wine Cream Sauce recipe is brought to you by DAMN DELICIOUS

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