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’s restaurant-quality clams with the most heavenly white wine cream sauce.
A cream sauce so wonderful and delightful that you have all the crusty bread to sop up ALL THAT GOODNESS. Yes, the clams are equally fantastic, cooked so perfectly, but the true hero is the “dipping sauce” essentially.
No judgment please. It’s just that good.
Garlic Butter Clams with White Wine Cream Sauce
The BEST steamed clams ever! So garlicky and buttery, served with a heavenly cream sauce!
appetizer
Garlic Butter Clams with White Wine Cream Sauce
Chungah Rhee
Ingredients:
- 3 pounds little neck clams
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 medium shallots, diced
- Pinch of crushed red pepper flakes, optional
- 1 cup chicken stock
- 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
Directions:
- 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 chicken stock 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.
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