Steamed Clams in White Wine Sauce

Photo by Xandy Nickel

INGREDIENTS

• 5 tablespoons butter, divided
• ¼ cup minced garlic
• ½ cup chopped green onion
• 3 pounds small clams
• (mussels and/or shrimp)
• 1 cup white wine
• 1 cup chicken stock
• ½ teaspoon crushed red pepper flakes
• 1 tablespoon Better Than Bouillon Roasted Chicken Base
• Zest and juice of one lemon
• 1/2 cup heavy whipping cream
• Chopped parsley and crusty bread for serving

INSTRUCTIONS

1. Soak clams in cold water for at least 30 minutes; drain well. You may want to repeat this process several times, because clams are notoriously sandy.
2. In a large sauté pan over medium heat, melt 3 tablespoons of butter. Add the garlic and green onion and cook for 3-5 minutes or until softened, stirring occasionally.
3. Add wine, chicken stock, and red pepper flakes. Bring to a boil; reduce heat and simmer until slightly reduced, about 1-2 minutes.
4. Stir in clams. Reduce heat to low; cover, with a tight-fitting lid, and cook until the clams have opened, stirring once, about 8-10 minutes. Discard any unopened clams.
5. Remove from heat; stir in zest and juice of lemon, heavy cream and remaining 2 tablespoons of butter.
6. Garnished with fresh parsley and serve with crusty bread for dipping.