This is an exquisite dish that is easy and has a wonderful flavor. You may not get enough once you get a taste on this recipe.


  • 1 and ½ lb of little neck clams that are already scrubbed
  • 8 tbsp of butter (do not choose the salted ones)
  • 4 cloves of garlic, minced
  • ¼ cup of heavy cream
  • ¼ cup of white wine
  • Salt
  • Ground black pepper


  1. Prepare a medium-heat flame on your griller.
  2. To make the sauce, heat 3 tbsp of butter on a saucepan in low heat until it gets foamy.
  3. Add garlic and stir it until it becomes fragrant for around 30 seconds. Add the heavy cream and white wine.
  4. Regulate the heat from low to medium-high. Simmer to be reduced into half for around 8 minutes.
  5. Place the rest of 5 tbsp of butter piece by piece while whisking consistently until your sauce becomes shiny and emulsified enough to coat the back of your spoon. Remove the saucepan to a surface. Season the sauce with salt and black pepper, and set it aside until it is ready
  6. Place your clams on the grill until they open. Do not turn them but carefully transfer the cooked clams using tongs to a platter.

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