Butter Garlic Clams In White Wine Sauce

Few things go as well together as butter and garlic. This heavenly yet deceptively simple pairing creates a delightful and complex flavour that goes perfectly with seafood, especially clams. Today I’ll be sharing with you one of the best seafood dishes I cooked up, a dish that is not only easy to make, but one whose mouthwatering aroma and scrumptious taste can utterly transform dinner time into a feast for the senses.


  • 1 kg clams (soaked in salted water to purge the sand for 2-3 hours, rinse and drain thoroughly)
  • 25g minced garlic
  • 40g salted butter
  • 90g whipped cream
  • 50g white wine (sauvignon)
  • 100g chicken broth (I used store bought Swanson)
  • 1 tsp sugar
  • salt as according to taste if your chicken broth is unsalted. Since mine is salted. I skipped this option


  • Parsley (I used freshly chopped parsley but you may use dried as well)


  • Melt the butter over medium heat
  • Add in the garlic, stir-fry until fragrant. Control the fire so as not to burn the garlic.
  • Add in the clams, stir-fry until all the clams open up. Discard any clams that didn’t open.
  • Add in the broth, white wine and sugar, stir-fry and let it come to boil. Turn down the heat, add in the cream. let it simmer for about 15-20 seconds.
  • Turn off the heat and garnish with parsley.
  • Serve immediately with baguette.

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