Garlic Butter Clams with White Wine Cream Sauce
The BEST steamed clams ever! So garlicky and buttery, served with a heavenly cream sauce!
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.