Creamy Garlic Butter Clams
Chili and Parsley

A luxurious yet simple seafood dish featuring tender clams enveloped in a velvety garlic butter cream sauce with a vibrant hit of fresh chili and herbs.

Ingredients

• 500 g fresh clams
• 15 g fine sea salt (for purging)
• 500 ml water
• 30 g unsalted butter
• 14 cup minced garlic
• 150 ml heavy cream
• 1 tsp granulated sugar
• 2 pieces red and green chilies, sliced
• to taste black pepper
• to taste dried or fresh parsley

Instructions

1. 1Purge the clams

   

   Place the raw clams in a glass bowl filled with fresh water. Add approximately 15 grams of salt per 500 milliliters of water to create a brine. Let the clams soak in this solution; the salt mimics their natural environment, encouraging them to open up and purge any trapped sand and grit.

   Tip: Using the correct salt-to-water ratio is essential for effectively cleaning the clams without killing them before cooking.
2. 2Melt the butter

   

   Place a square of butter into a black skillet over low heat. Allow the butter to melt completely until it starts to bubble gently. This creates a rich fatty base that will carry the flavors of the garlic and clams throughout the dish.

   Tip: Maintain low heat to ensure the butter does not brown or burn as this would impart a bitter flavor to the delicate cream sauce.
3. 3Sauté the aromatics

   

   Add a cup of finely minced garlic to the melted butter in the skillet. Sauté the garlic over low heat stirring occasionally until it becomes highly fragrant and turns a light translucent gold. Avoid browning the garlic too deeply.

   Tip: Clams are naturally salty so you generally do not need to add extra salt while sautéing the aromatics.
4. 4Add the clams to the pan

   

   Once the garlic is aromatic and lightly golden, pour the cleaned clams into the skillet. Spread them out evenly across the pan so they can cook uniformly. The natural moisture from the clams will combine with the butter and garlic to form a savory base.

   Tip: Make sure your clams are well-purged in salt water beforehand to ensure no sand ends up in your creamy sauce.
5. 5Cover and steam

   

   After adding the clams to the pan with the garlic butter, cover the skillet with a tight-fitting glass lid. Simmer them over low to medium heat. The trapped steam will cook the clams quickly and help them pop open.

   Tip: Keep the lid closed throughout this process to maintain a consistent temperature and ensure all clams open around the same time.
6. 6Confirm the clams are cooked

   

   Remove the lid once you see that the clams have fully opened. The meat inside should look opaque and tender. If any clams have remained tightly closed after steaming, discard them as they may not be safe to eat.

   Tip: Clams cook very fast; remove the heat or move to the next step immediately after they open to prevent them from becoming tough and rubbery.
7. 7Pour in the heavy cream

   

   After the clams have opened up and released their juices, pour the heavy cream into the pan. This transforms the light clam liquor into a rich, velvety sauce that beautifully coats every shell.

   Tip: Avoid using heavy cream straight from the fridge; let it sit at room temperature for a few minutes to prevent curdling when it hits the hot pan.
8. 8Incorporate the cream

   

   Use a spatula to gently stir the cream into the flavorful juices released by the clams. Stir carefully to create a smooth, unified sauce that coats every shell without breaking them.

   Tip: Starting with a low heat when adding the cream helps prevent it from curdling or separating when it hits the hot pan juices.
9. 9Add fresh chilies for heat

   

   Toss the sliced red and green chili peppers into the pan. The residual heat will begin to release their spice into the cream sauce, adding a vibrant color and a subtle kick.

   Tip: Do not let the sauce come to a rolling boil, as high heat can cause the cream to break and lose its silky texture.
10. 10Balance the seasoning

    

    Sprinkle in a small amount of salt and sugar. This helps to balance the richness of the butter and cream while highlighting the natural sweetness of the fresh clams.

    Tip: If you prefer a milder dish remove the seeds from the chilies before slicing them.
11. 11Garnish and serve

    

    Finish the dish by sprinkling a generous amount of freshly ground black pepper and dried parsley over the clams. These final aromatics add depth and a fresh herbaceous finish as the sauce begins to bubble.

    Tip: You can substitute dried parsley with fresh chopped parsley or even a bit of cilantro for a different flavor profile.
12. 12Final simmer

    

    Allow the sauce to bubble gently for another minute. This ensures the sauce reaches a thick, glossy consistency and that all the aromatics are fully infused before serving.

    Tip: For less heat, remove the seeds from the chilies before slicing, or use milder varieties like Fresno or Jalapeño.

Storage and Reheating

Burn It Off

Frequently Asked Questions