garlic butter clams with white wine cream sauce

original recipe

ingredients

• 3 pounds little neck clams
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 medium shallots, diced
• ⅛ teaspoon crushed red pepper flakes, optional
• 1 cup clam juice
• ¾ cup dry white wine
• ½ cup heavy cream
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped fresh chives

instructions

1. Soak clams in cold water for at least 30 minutes; drain well.
2. 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.
3. Stir in clam juice and wine. Bring to a boil; reduce heat and simmer until slightly reduced, about 1-2 minutes.
4. 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.
5. Remove from heat; stir in heavy cream and season with salt and pepper, to taste.
6. Serve immediately, garnished with parsley and chives, if desired.