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