Garlic Butter Clams with White Wine Cream Sauce

Contents

Garlic Butter Clams with White Wine Cream Sauce
Featured Comment
INGREDIENTS
Clams
Butter
Garlic
Shallots
Red pepper flakes
Clam juice
White wine
Heavy cream
TIPS AND TRICKS FOR SUCCESS
WHAT TO SERVE WITH CLAMS
TOOLS FOR THIS RECIPE
GARLIC BUTTER CLAMS WITH WHITE WINE CREAM SAUCE: FREQUENTLY ASKED QUESTIONS
Recipe
Ingredients
Instructions

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

Featured Comment

Picked up some fresh clams from local fish market today. These were perfect! Served with lots of crusty bread and a lovely Chardonnay.

DonnaB

36 more comments

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.

INGREDIENTS

Clams

We love little neck clams here but you can also use cockles or mussels.

Butter

We always need a little bit of butter for added flavor and richness.

Garlic

We love using garlic paste in place of minced garlic. 1 clove garlic = 1 teaspoon garlic paste.

Shallots

Shallots are milder/sweeter than traditional onions but sweet onions or Spanish yellow onions can be substituted in a pinch.

Red pepper flakes

For a little bit of heat, but also, completely optional.

Clam juice

Clam juice will add some extra clam flavor pizazz but chicken stock can also be used.

White wine

A dry white wine (that you like to drink) is ideal but chicken stock can again be used as a non-alcoholic substitute.

Heavy cream

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.

TIPS AND TRICKS FOR SUCCESS

Soak the clams. We want to get rid of all the sand and grit from your clams.
Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!

WHAT TO SERVE WITH CLAMS

Easy No Knead Bread
Easy Garlic Parmesan Knots
Warm Potato Salad
Best Chicken Caesar Salad with Homemade Croutons

TOOLS FOR THIS RECIPE

Dutch oven

GARLIC BUTTER CLAMS WITH WHITE WINE CREAM SAUCE: FREQUENTLY ASKED QUESTIONS

How do I clean the clams?

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.

What can I substitute for the clam juice?

You can substitute chicken stock.

Do I have to use white wine?

Additional clam juice or chicken stock can be used for white wine as a non-alcoholic substitute

What is heavy cream?

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.

Recipe

Yield: 4 servings
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes

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

1. Soak clams in cold water for at least 30 minutes; drain well.
2. 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.
3. Stir in clam juice and wine. Bring to a boil; reduce heat and simmer until slightly reduced, about 1-2 minutes.
4. 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.
5. Remove from heat; stir in heavy cream and season with salt and pepper, to taste.
6. Serve immediately, garnished with parsley and chives, if desired.