A rich, cozy seafood dish made for relaxing nights and warm bread at the table.
Clams with Creamy White Wine Sauce
Ingredients:
- 2 lbs fresh clams, scrubbed and rinsed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- ½ cup dry white wine
- ¾ cup heavy cream
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Juice of ½ lemon
- Garlic Bread or Toast
Instructions:
- Rinse clams well under cold water and discard any that are cracked or do not close when tapped.
- In a large skillet or pot over medium heat, melt the butter with olive oil. Add the garlic and cook for about 1 minute until fragrant.
- Pour in the white wine and bring to a simmer. Add the clams, cover, and cook for 5–7 minutes until the clams open.
- Reduce heat to medium-low and stir in the heavy cream, crushed red pepper flakes, salt, and black pepper. Simmer for 2–3 minutes until the sauce slightly thickens.
- Stir in fresh parsley and lemon juice. Discard any clams that did not open.
- Serve immediately with garlic bread or toast to soak up the creamy wine sauce.
