The best part about these garlicky clams is the broth. No questions asked. Sure clams are delicious but until you dip a a toasty piece of bread into this creamy wine broth, you don't know what you're missing.
A few summers ago my family and I went to a brewery in upstate New York that was known not only for their beer but also for their food. A rare occurrence when it comes to vineyards, breweries, or any establishment that promotes homemade alcohol. Instead of hummus, cheese plates, or other pub food this joint featured restaurant quality food. In particular, the mussels and chorizo we ordered as an appetizer. I still think about the tomatoey, garlic, rich broth in my dreams. It makes me want to use the word "umami" and I despise using that word. Well alongside that delicious appetizer came three slim, crusty, cracker like pieces of toast. I refrain from even using the word bread because you could easily snap one of these bad boys in half using two fingers. They each lasted just one dip into that broth and were gone in mere matter of minutes. Naturally, we asked the waitress if we could have more bread, and she stared back at us dead pan like we were asking for more mussels, or free beer. She returned with her manager to state that they cannot give us more bread. Understanding that this was a brewery, not a restaurant my Dad offered to "pay" for more bread. They deliberating again and returned stating they could still not give us more bread. My family laughs about this moment to this day. Of course, we just had to take matters into our own hands and finish the broth the old fashioned way. With a spoon.
This clam recipe is no different than the mussels I talked about above. It's all about the broth. It's filled with shallots and garlic and even has a hint of spice with red pepper flakes. The clams cook in the wine broth so they soak up all of that good deliciousness. Seriously, it is required that you soak up ALL the broth from this clams with crusty bread. Trust me. If you somehow have leftover broth don't waste it. It would be amazing as a pasta sauce or you can be a gluten like me and drink the rest of it from your bowl.
Ingredients:
3 pounds cherry stone clams
3 tbsp unsalted butter
1 shallot, finely diced
4 cloves garlic, minced
1/2 tsp red pepper flakes
3/4 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream
1/2 cup fresh parsley, finely chopped
2 tbsp fresh chives
Serve with crusty bread
1. Soak clams in a bowl with water for 30 minutes. This helps remove any excess sand. Drain and set aside.
2. Heat butter over medium heat in a large dutch oven or stock pot. Add in shallots, garlic, and red pepper flakes. Cook for 2 minutes, or until fragrant, making sure to frequently stir so that the garlic doesn't burn.
3. Add in the white wine and the chicken broth. Bring to a boil and then reduce heat to a simmer. Cook for roughly 5 minutes so that the sauce reduces.
4. Add in the clams and cover the pot. Reduce heat to low and cook for about 8 minutes or until all the clams have fully opened. Discard any clams that have not opened.
5. Remove from heat and stir in the heavy cream. Season the broth to taste with salt and pepper. Garnish with fresh parsley and chives. Serve in large bowls with plenty of broth and crusty bread.
3 pounds cherry stone clams
3 tbsp unsalted butter
1 shallot, finely diced
4 cloves garlic, minced
1/2 tsp red pepper flakes
3/4 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream
1/2 cup fresh parsley, finely chopped
2 tbsp fresh chives
Serve with crusty bread
1. Soak clams in a bowl with water for 30 minutes. This helps remove any excess sand. Drain and set aside.
2. Heat butter over medium heat in a large dutch oven or stock pot. Add in shallots, garlic, and red pepper flakes. Cook for 2 minutes, or until fragrant, making sure to frequently stir so that the garlic doesn't burn.
3. Add in the white wine and the chicken broth. Bring to a boil and then reduce heat to a simmer. Cook for roughly 5 minutes so that the sauce reduces.
4. Add in the clams and cover the pot. Reduce heat to low and cook for about 8 minutes or until all the clams have fully opened. Discard any clams that have not opened.
5. Remove from heat and stir in the heavy cream. Season the broth to taste with salt and pepper. Garnish with fresh parsley and chives. Serve in large bowls with plenty of broth and crusty bread.