Clams is a new found love of my son’s while we where on our cruise so when I told him we could make them at home he jumped on wanting to see how easy it was. I love a simple dish like this that showcases the main ingredient. We served it over pasta to soak up that delicious sauce, but on it’s own it’s really good too!
Garlic Butter Clams With White Wine Cream Sauce
(Adapted from Damn Delicious)
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
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
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.
