Recipes

Garlic Butter Clams with White Wine Cream Sauce

by StudioLink's Diet.
June 13, 2025
View the Studiolink

🦪 Garlic Butter Clams with White Wine Cream Sauce 🦪

Ingredients:

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  •   3 lbs little neck clams
  •   3 tbsp unsalted butter
  •   3 cloves garlic (minced)
  •   2 medium shallots (diced)
  •   1/8 tsp crushed red pepper flakes (optional)
  •   1 cup clam juice
  •   3/4 cup dry white wine
  •   1/2 cup heavy cream
  •   1 tsp salt
  •   1 tsp freshly ground black pepper
  •   2 tbsp fresh parsley leaves (chopped)
  •   2 tbsp fresh chives (chopped)

Directions

  1. Rinse and scrub the clams under cold water. Discard any that remain open when tapped.
  2. In a large skillet or pot, melt 2 tablespoons butter over medium heat. Add 4 cloves minced garlic and 1 finely diced shallot. Sauté until fragrant, about 1–2 minutes.
  3. Add ½ teaspoon red pepper flakes and 1 cup dry white wine. Bring to a simmer and cook for 2–3 minutes to slightly reduce.
  4. Stir in ½ cup heavy cream, 1 tablespoon Dijon mustard, and salt and pepper to taste.
  5. Add the clams, cover with a lid, and steam for 5–7 minutes, or until the clams open. Discard any that do not open.
  6. Stir in remaining 2 tablespoons butter and 2 tablespoons chopped fresh parsley. Toss gently to coat the clams in the sauce.
  7. Serve hot with toasted bread or over pasta. Spoon extra sauce over each serving for maximum flavor.

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