Steamer Clams in Lemony White Wine Cream Sauce
mains / gluten free / grain free / seafood / quick meals
Fresh clams in a creamy, rich white wine sauce with hints of lemon and lots of herbs. Aka, the most perfect main course dish!
This is your one pot stop for the most incredibly delicious and easy recipe to make and impress all your friends. There really is nothing like fresh clams. I make a huge pot of these in the summer and serve them with a loaf of toasted bread. The best is when you finish your clams and then use the bread to dip in this insanely delectable sauce and soak up all the clam juice that’s leftover. My mouth is literally watering as I type this out its so good!
Here what you need for these steamer clams:
clams
butter
olive oil
shallots
garlic
salt + pepper
red pepper flakes
dry white wine
broth
lemon
heavy cream
parsley
baguette for serving
Steamer Clams in Lemony White Wine Cream Sauce
ingredients:
2 lbs steamer clams
1/2 stick butter
1/8 cup olive oil
2 shallots, chopped fine
2 cloves garlic, minced
salt + pepper
pinch red pepper flakes
1 cup dry white wine
1 cup broth (chicken, vegetable or seafood)
1 large lemon
3/4 cup heavy cream
1/4 cup parsley, chopped
baguette for serving, toasted
directions:
soak clams in a bowl of water to wash them off while you start making the sauce.
in a deep sauce pan, add the butter and olive oil and heat on medium until butter melts.
add in shallots and garlic. sauté until fragrant and shallots start to become translucent. season with salt, pepper and red pepper flakes.
add in white wine and broth and heat until it starts to simmer.
drain and rinse the clams. then add them into the pot, squeeze some lemon over them, turn the heat up to medium highish and cover.
let the clams steam for 10 minutes. once all the shells have opened up, remove the pan from heat, discard any clams that have not opened up.
lower the heat and stir in cream and more lemon juice right into the pot of clams.
add in some chopped fresh parsley and serve with toasted crostini!
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