Garlic Butter Clams with White Wine Cream Sauce – LaoudIt Recipe

Garlic Butter Clams with White Wine Cream Sauce

February 15, 2021

Garlic Butter Clams with White Wine Cream Sauce - The BEST Steamed Clams!  So garlic and buttery, served with a heavenly cream sauce!

The BEST Steamed Clams! So garlic and buttery, served with a heavenly cream sauce!

Garlic Butter Clams with White Wine Cream Sauce - The BEST Steamed Clams!  So garlic and buttery, served with a heavenly cream sauce!

I’ve done this so many times that I’ve officially lost count.

It started off as a test recipe for Valentine’s Day, but it’s now a date night favorite! These are restaurant quality clams with the most heavenly white wine cream sauce.

Garlic Butter Clams with White Wine Cream Sauce - The BEST Steamed Clams!  So garlic and buttery, served with a heavenly cream sauce!

A cream sauce so wonderful and delicious you’ve got all the crusty bread to wipe up ALL THAT GOOD. Yes, the clams are just as fantastic, cooked so perfectly, but the real hero is basically the “dip”.

No judgment please. It’s so good.

Garlic Butter Clams with White Wine Cream Sauce - The BEST Steamed Clams!  So garlic and buttery, served with a heavenly cream sauce!

Garlic Butter Clams with Creamy White Wine Sauce

The BEST Steamed Clams! So garlic and buttery, served with a heavenly cream sauce!

aperitif

Garlic Butter Clams with Creamy White Wine Sauce

30 minutes20 minutes

Chungah rhee

Ingredients:

  • 3 pounds of baby clams
  • 3 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 2 medium shallots, diced
  • Pinch of crushed red pepper flakes, optional
  • 1 cup of chicken broth
  • 3/4 cup dry white wine
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons of chopped fresh parsley
  • 2 tablespoons chopped fresh chives

Instructions:

  1. Soak the clams in cold water for at least 30 minutes; drain well.
  2. Melt the butter in a large stockpot or casserole dish over medium heat. Add the garlic, shallots and red pepper flakes and cook, stirring frequently, until fragrant, about 2 minutes.
  3. Stir in the chicken broth and wine. Bring to a boil; reduce heat and simmer until slightly reduced, about 1 to 2 minutes.
  4. Stir in the clams. Reduce the heat to low; cover, with tight fitting lid, and cook until clams have split open, stirring once, about 8 to 10 minutes. Discard unopened clams.
  5. Remove from fire; stir in heavy cream and season with S&P to taste.
  6. Serve immediately, garnished with parsley and chives, if desired.