Garlic Butter Clams with White Wine Cream Sauce Recipe
This Garlic Butter Clams recipe features tender little neck clams simmered in a luscious white wine cream sauce loaded with garlic, shallots, and fresh herbs. Perfect as an elegant appetizer or a light main dish, these clams are cooked in a buttery broth enriched with clam juice and finished with fresh parsley and chives for a burst of flavor.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Ingredients
Seafood
- 3 pounds little neck clams
Sauce
- 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
Garnish
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh chives
Instructions
- Soak Clams: Place the little neck clams in cold water and soak for at least 30 minutes to help purge any sand or grit. After soaking, drain the clams well to prepare for cooking.
- Sauté Aromatics: In a large stockpot or Dutch oven over medium heat, melt the unsalted butter. Add the minced garlic, diced shallots, and crushed red pepper flakes if using. Stir frequently and cook until the mixture is fragrant and the shallots are softened, roughly 2 minutes.
- Add Liquids: Pour in the clam juice and dry white wine, stirring to combine. Bring the mixture to a boil, then reduce heat to a simmer and cook until the liquid has slightly reduced, about 1-2 minutes.
- Cook Clams: Add the drained clams to the pot. Reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 8-10 minutes, stirring once during cooking. The clams will open as they cook; discard any that remain closed after this time.
- Finish Sauce: Remove the pot from heat. Stir in the heavy cream and season the sauce with kosher salt and freshly ground black pepper according to taste.
- Serve: Immediately dish out the clams and sauce, garnishing with freshly chopped parsley and chives for a fresh and colorful finish. Serve hot.
Notes
- Ensure clams are fresh and discard any with broken shells before cooking.
- Soaking clams helps to expel sand and ensure a cleaner final dish.
- You may substitute dry white wine with a similar dry white cooking wine or vermouth if preferred.
- For a spicier version, increase crushed red pepper flakes to taste.
- Serve with crusty bread to soak up the delicious sauce.
