Description
Garlic butter clams with white wine cream sauce is a rich seafood dish featuring tender clams simmered in a fragrant sauce of garlic, butter, white wine, and cream, perfect for serving with crusty bread or pasta.
Ingredients
- 1 kg (2 lb) fresh clams, cleaned
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 120 ml (1/2 cup) dry white wine
- 120 ml (1/2 cup) heavy cream
- 2 tbsp olive oil
- 1 small shallot, finely chopped
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
- Lemon wedges for serving
Instructions
- Rinse and scrub the clams thoroughly under cold water, discarding any that are open and do not close when tapped.
- Heat olive oil and butter in a large skillet over medium heat until melted.
- Add the chopped shallot and cook for 2–3 minutes until softened.
- Stir in the minced garlic and red pepper flakes and cook for about 30 seconds until fragrant.
- Pour in the white wine and bring to a simmer for 2–3 minutes to reduce slightly.
- Add the clams, cover the pan, and cook for 5–7 minutes until the clams open.
- Reduce heat to low and stir in the heavy cream. Simmer gently for 2–3 minutes until the sauce slightly thickens.
- Season with salt and black pepper to taste.
- Sprinkle with chopped parsley and serve immediately with lemon wedges and crusty bread.
Notes
- Discard any clams that remain closed after cooking.
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor.
- Do not overcook the clams, as they can become tough.
- This dish pairs well with pasta, rice, or toasted bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Stovetop
- Cuisine: Mediterranean