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The BEST steamed clams ever! So garlicky and buttery, served with a heavenly cream sauce!
I have made this so many times I have officially lost count. It first started as a test recipe for Valentine’s Day, but it has now been a favorite for date night! It is truly restaurant-quality clams (at a quarter of the cost) with the most heavenly white wine cream sauce.
A cream sauce so wonderful and delightful that you will need all the crusty bread to sop up ALL THAT GOODNESS. Yes, the clams are equally fantastic, cooked oh-so-perfectly, but the true hero is the “dipping sauce” here.
We love little neck clams here but you can also use cockles or mussels.
We always need a little bit of butter for added flavor and richness.
We love using garlic paste in place of minced garlic. 1 clove garlic = 1 teaspoon garlic paste.
Shallots are milder/sweeter than traditional onions but sweet onions or Spanish yellow onions can be substituted in a pinch.
For a little bit of heat, but also, completely optional.
Clam juice will add some extra clam flavor pizazz but chicken stock can also be used.
A dry white wine (that you like to drink) is ideal but chicken stock can again be used as a non-alcoholic substitute.
At the end of the recipe, you’ll add your finishing touches with a bit of heavy cream (or half and half) for added richness and creaminess – perfect for bread-dipping purposes.
You’ll want to rinse and scrub the clams from debris under cold running water. This will also give you a chance to check (and discard) clams that are cracked, feel hollow, or gaping open. All clams should be tightly closed.
Soak the clams in a bowl of salt water – about 4 quarts cold water + 1/3 cup salt – for about 20 minutes to 1 hour. This will help filter out the sand and grit. Using a slotted spoon, drain the clams from the water and into a colander (pouring the water and clams together into a colander will add all that sand right back!), rinsing them thoroughly.
You can substitute chicken stock.
Additional clam juice or chicken stock can be used for white wine as a non-alcoholic substitute
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
We do not recommend freezing this as the clams can become tough and rubbery once frozen.
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