Creamy Clam Stew
How to Make a Special ‘Creamy Clam Stew’ for a Delightful Meal
Elevate your home dining experience with this luxurious and comforting Creamy Clam Stew. Infused with the fresh essence of clams, enriched with cream and white wine, this dish offers a sophisticated flavor profile that’s surprisingly easy to make. Perfect for a special occasion or a cozy night in!
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Ingredients
- Fresh clams (like Manila clams or littleneck), 500-600g
- Unsalted butter, 1.5 Tbsp
- Minced garlic, 2 Tbsp
- Chopped scallions, 2 Tbsp (plus extra for garnish)
- Dry white wine, 3/4 cup (approx. 180ml)
- Chicken stock, 3/4 cup (approx. 180ml)
- Fresh lemon juice, 3/4 Tbsp
- Heavy cream, 4 Tbsp
- Fresh chopped parsley, a little (for garnish)
Cooking Instructions
Step 1
Prepare the clams by purging them. Place the clams in a bowl of lightly salted water (about 1-2 tablespoons of salt per liter of water) and let them sit in the refrigerator for at least 1 hour, or longer if possible. Changing the water halfway through helps them purge better. After purging, rinse the clams thoroughly under cold running water.
Step 2
Heat a wide pot or pan over medium heat. Add 1 Tbsp of butter and let it melt. Add the minced garlic and some of the chopped scallions, sautéing for about 1-2 minutes until fragrant, being careful not to burn the garlic. Lower the heat slightly once the garlic becomes aromatic.
Step 3
Add the prepared clams to the pot and cover with a lid. Sauté over medium-high heat for about 5 minutes. You’ll notice the clams starting to open; this indicates they are ready for the next step.
Step 4
Pour in the white wine and chicken stock. Bring the liquid to a boil over high heat, then reduce the heat to medium-low. Cover the pot and simmer until all the clams have opened completely, which usually takes about 3-5 minutes. (Important: Avoid overcooking the clams, as they can become tough. Remove from heat as soon as they are all open.)
Step 5
Remove the pot from the heat. Stir in the fresh lemon juice, the remaining 0.5 Tbsp of butter, and the heavy cream. The remaining butter adds richness, while the cream provides a luscious, velvety texture to the stew. Stir gently until everything is well combined and the sauce is smooth.
Step 6
Ladle the creamy clam stew into serving bowls. Garnish with the reserved chopped scallions and fresh chopped parsley. Serve immediately, perhaps with crusty bread for dipping into the delicious broth.
