The Best Clams in the World with a Delicious Creamy Sauce
Indulge in the ultimate seafood experience with "The Best Clams in the World with a Delicious Creamy Sauce." This elegant yet simple recipe highlights tender, fresh clams bathed in a velvety sauce made with dry white wine, heavy cream, and a hint of garlic. A dash of red pepper flakes adds a subtle kick, while fresh parsley and a squeeze of lemon juice bring a burst of brightness. Perfectly designed for dinner parties or weeknight meals, this dish is ready in just 35 minutes. Pair it with pasta or crusty bread to soak up every flavorful drop of the luxurious sauce. Whether you're a seafood lover or just looking to impress your guests, this recipe is guaranteed to make a splash! Keywords: creamy clam recipe, fresh clams with wine sauce, decadent seafood dinner.
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Recipe Information
Ingredients
- 2 pounds fresh clams
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 medium, finely chopped shallots
- 4 minced garlic cloves
- 1 cup dry white wine
- 1 cup heavy cream
- 3 tablespoons, finely chopped fresh parsley
- 0.5 teaspoons red pepper flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon lemon juice
- 1 portion pasta or crusty bread (optional, for serving)
Instructions
Rinse the clams thoroughly under cold water to remove any sand or debris. Discard any clams that do not close when tapped.
In a large, deep skillet or pot, heat the olive oil and 2 tablespoons of butter over medium heat.
Add the shallots and garlic to the skillet and sauté for 2-3 minutes, or until fragrant and softened.
Pour in the white wine and bring to a simmer. Let it cook for 3-4 minutes to reduce slightly.
Add the clams to the skillet, cover, and cook for 6-8 minutes, shaking the skillet occasionally, until all the clams have opened. Discard any that remain closed.
Using a slotted spoon, transfer the clams to a bowl and set aside. Keep them covered to retain heat.
Reduce the heat to low and stir the heavy cream into the skillet. Add the remaining 2 tablespoons of butter, red pepper flakes, salt, and black pepper. Stir until the sauce is smooth and heated through.
Stir in the chopped parsley and lemon juice, then return the clams to the skillet. Gently toss them in the sauce to coat.
Serve immediately with pasta or crusty bread to soak up the luscious creamy sauce. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
3213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.7 g | 225% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 1812 mg | 79% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 9.9 g | ||
| Protein | 240.4 g | 481% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 939 mg | 72% | |
| Iron | 257.0 mg | 1428% | |
| Potassium | 6353 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
