Garlic Butter Clams
The following recipe, video and photography were provided by Chef Billy Parisi.
Clambake season is the best season! Whether you’re planning to attend a clambake or just enjoy this shellfish favorite in your own kitchen, this dish is a must-make!
Simmered in our popular Ambervale Chardonnay and seasoned with fresh lemon zest and red pepper flakes, this flavorful dish is best enjoyed with crusty bread from Heinen’s Bakery for dipping. Let’s dig in!
Garlic Butter Clams
Cook time: 15min Prep time: 5min Total time: 20min
Servings: 4
Ingredients
- 3 Tbsp. Heinen's unsalted butter
- 1 shallot, peeled and small diced
- 3 garlic cloves, finely minced
- 1 cup Ambervale Chardonnay
- 1 cup clam juice
- 48 fresh clams, scrubbed
- ½ cup Heinen's heavy whipping cream
- Heinen's red pepper flakes, to taste
- Chopped fresh parsley, for garnish
- Salt and pepper, to taste
- Crusty bread, for serving
Instructions
- Add the butter to a large frying pan over medium heat.
- Add the shallots and garlic and cook for 3-4 minutes, or until lightly browned.
- Turn the heat to high, add the wine, clam juices, salt and pepper. Bring to a boil.
- Add the clams and cook for 8-10 minutes or until they are completely opened.
- Finish with the cream, pepper flakes and parsley.
- Serve with crusty bread from Heinen’s Bakery.
