Garlic Butter Clams with White Wine Cream Sauce

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

Garlic Butter Clams with White Wine Cream Sauce - The BEST steamed clams ever! So garlicky and buttery, served with a heavenly cream sauce!

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’s restaurant-quality clams with the most heavenly white wine cream sauce.

Garlic Butter Clams with White Wine Cream Sauce - The BEST steamed clams ever! So garlicky and buttery, served with a heavenly cream sauce!

A cream sauce so wonderful and delightful that you have all the crusty bread to sop up ALL THAT GOODNESS. Yes, the clams are equally fantastic, cooked so perfectly, but the true hero is the “dipping sauce” essentially.

No judgment please. It’s just that good.

Garlic Butter Clams with White Wine Cream Sauce - The BEST steamed clams ever! So garlicky and buttery, served with a heavenly cream sauce!

Garlic Butter Clams with White Wine Cream Sauce

Yield: 4 servings

prep time: 30 minutes

cook time: 20 minutes

total time: 50 minutes

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

4.50 stars (2 ratings)

30 minutes20 minutes

Ingredients:

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
3/4 cup dry white wine
1/2 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh chives

Directions:

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.