Imagine diving into a plate of succulent clams swimming in a luxurious white wine cream sauce, where every bite transports you to the sun-drenched coastlines of Italy. This Garlic Butter Clams recipe is not just a meal; it's a culinary experience that transforms ordinary ingredients into an extraordinary dining adventure. Whether you're a seafood enthusiast or looking to impress your dinner guests, this dish promises to elevate your cooking skills and tantalize your palate with its rich, aromatic flavors.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 lbs clams, cleaned
- 4 tbsp butter
- 4 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Begin by cleaning the clams thoroughly under cold running water. Scrub the shells with a brush to remove any sand or debris, then soak them in a bowl of cold water for about 20 minutes to help purge any remaining sand.
- While the clams are soaking, prepare the other ingredients. Mince the garlic and chop the fresh parsley. Set aside.
- In a large skillet or sauté pan, melt the 4 tablespoons of butter over medium heat. Allow the butter to foam slightly but not brown.
- Add the minced garlic to the melted butter and sauté for about 1-2 minutes, or until fragrant. Be careful not to let the garlic burn, as it can turn bitter.
- Pour in the 1/2 cup of white wine and bring the mixture to a gentle simmer. Allow it to cook for about 3-4 minutes to let the alcohol evaporate and the flavors meld.
- Carefully add the cleaned clams to the skillet, stirring to coat them in the garlic butter and wine mixture. Cover the skillet with a lid and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that do not open.
- Once the clams are cooked, reduce the heat to low and stir in the 1/2 cup of heavy cream. Mix well to combine and allow the sauce to heat through for another 2-3 minutes.
- Season the sauce with salt and pepper to taste, adjusting according to your preference.
- Remove the skillet from the heat and garnish the dish with the chopped fresh parsley for a burst of color and flavor.
- Serve the garlic butter clams immediately, spooning the creamy sauce over the top. Enjoy with crusty bread or over pasta for a complete meal.
Tips
- Clam Cleaning is Crucial: Always thoroughly clean and purge your clams to remove sand. The 20-minute cold water soak is a game-changer for ensuring a grit-free dish.
- Garlic Management: Watch your garlic like a hawk! Sauté it just until fragrant to avoid burning, which can make your sauce bitter.
- Wine Selection Matters: Choose a dry white wine like Pinot Grigio or Sauvignon Blanc that you'd also enjoy drinking. The wine's quality directly impacts your sauce's flavor.
- Open Clam Rule: Discard any clams that don't open during cooking - they're not safe to eat.
- Cream Timing: Add cream at the end and heat gently to prevent separation and maintain a smooth, silky sauce.
- Serving Suggestion: Serve with crusty bread or over pasta to soak up every delicious drop of that incredible garlic butter wine cream sauce.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 25g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 120mg
