Garlic Butter Clams with White Wine Cream Sauce

RECIPE: https://damndelicious.net/2021/02/15/garlic-butter-clams-with-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!

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

DIRECTIONS:
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.