Steamer Clams in Garlic White Wine Cream Sauce
Fresh clams steamed in a garlicky white wine cream sauce, perfect for a simple yet elegant weeknight dinner. Serve with crusty bread to soak up every bit of the sauce.
Ingredients
- 1 shallot finely diced
- 4 cloves garlic minced
- 1 tbsp olive oil
- 2 cups dry white wine such as pinot grigio
- 1/2 cup chicken broth
- 1/2 tsp red pepper flakes adjust based on desired spice level
- 2 lbs littleneck clams
- 1/2 cup heavy cream
- fresh ground black pepper
- fresh parsley chopped
- chives chopped for garnish
- crusty bread for serving
Instructions
- Add clams to a bowl of cold water and let sit and rinse for 30 minutes. (Discard any that are already opened.)
- In a large pan or pot, heat a drizzle of olive oil (or a tablespoon of butter) over medium heat. Add the diced shallot and cook until soft and fragrant, about 2–3 minutes. Stir in the garlic and red pepper flakes and cook for another 30 seconds.
- Add white wine and chicken broth and simmer for 2 minutes until reduced.
- Drain your clams and add them to the pan, cover with a lid, and let them steam for about 5–7 minutes, or until all the shells have opened. (Discard any that stay closed.)
- Lower the heat and pour in the heavy cream. Stir gently, letting the sauce thicken slightly. Season with black pepper to taste.
- Spoon the clams and sauce into bowls, then top with fresh parsley and chives. Serve immediately with crusty bread for dipping—you’ll want every drop of that sauce.
Notes
- Fresh clams are key: The fresher, the better. If you can, get them from a local fish market like we do at Taylor Shellfish in Bow—makes all the difference.
- Adjust the spice: Red pepper flakes give just a hint of heat, but feel free to add more if you like a little kick.
- Wine swap: I used Pinot Grigio, but any dry white wine works well. Avoid sweet wines—they can overpower the sauce.
- Bread is essential: Don’t skip it! Crusty bread is perfect for soaking up the creamy, garlicky sauce.