0

Garlic Butter Clams with White Wine Cream Sauce




February 15, 2021





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

I’ve made this such a lot of instances I’ve formally misplaced rely.

It first began as a check recipe for Valentine’s Day, nevertheless it has now been a favourite for date night time! It’s restaurant-quality clams with essentially 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 superb and pleasant that you’ve the entire crusty bread to sop up ALL THAT GOODNESS. Sure, the clams are similarly incredible, cooked so completely, however the real hero is the “dipping sauce” necessarily.

No judgment please. It’s simply that excellent.

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

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

appetizer

Garlic Butter Clams with White Wine Cream Sauce

half-hour20 mins

Chungah Rhee

Components:

  • 3 kilos little neck clams
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 medium shallots, diced
  • Pinch of beaten crimson pepper flakes, not obligatory
  • 1 cup hen inventory
  • 3/4 cup dry white wine
  • 1/2 cup heavy cream
  • Kosher salt and freshly flooring black pepper, to style
  • 2 tablespoons chopped contemporary parsley leaves
  • 2 tablespoons chopped contemporary chives

Instructions:

  1. Soak clams in chilly water for no less than half-hour; drain smartly.
  2. Soften butter in a big stockpot or Dutch oven over medium warmth. Upload garlic, shallots and crimson pepper flakes, and cook dinner, stirring often, till aromatic, about 2 mins.
  3. Stir in hen inventory and wine. Carry to a boil; cut back warmth and simmer till quite decreased, about 1-2 mins.
  4. Stir in clams. Scale back warmth to low; duvet, with a tight-fitting lid, and cook dinner till the clams have opened, stirring as soon as, about 8-10 mins. Discard any unopened clams.
  5. Take away from warmth; stir in heavy cream and season with salt and pepper, to style.
  6. Serve instantly, garnished with parsley and chives, if desired.
ALSO READ  Slow-Cooker Butter Chicken – RecipeMafias.com