Irresistibly Creamy Spicy Garlic Butter Clams Ready in 15 Min

A quick, indulgent dish featuring Spicy Garlic Butter Clams in a rich and creamy sauce, perfect for seafood lovers.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 2 servings

Course: Appetizers

Cuisine: Seafood

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Clams

1 lb Frozen Precooked Clams Substitute with fresh clams for better flavor.

For the Sauce

10 cloves Garlic, minced Fresh garlic is recommended.
4 tbsp Butter Can substitute partially with olive oil.
0.5 tbsp Oil Any neutral cooking oil.
2 tsp Chili Flakes Adjust to taste.
1 cup Heavy Whipping Cream Can substitute with half-and-half or coconut milk.
2 tsp Paprika Smoked paprika enhances depth.
0.75 tsp Salt Adjust to taste.
2 tsp Sugar Adjust to taste; honey or agave can be used.
1 tsp Curry Powder Optional.
2 tsp Lemon Juice Fresh lemon juice is highly recommended.

Equipment

Large Skillet

Method

Step-by-Step Instructions

Melt 3 tablespoons of butter with ½ tablespoon of oil in a large skillet over medium-high heat. Add 10 cloves of minced garlic and sauté for about 1 minute until fragrant.
Add 2 teaspoons of chili flakes and sauté for an additional 1-2 minutes.
Pour in 1 cup of heavy whipping cream. Stir in 2 teaspoons of paprika, ¾ teaspoon of salt, and 2 teaspoons of sugar. Allow to simmer until the cream thickens.
Add the frozen clams to the sauce and cover. Cook for about 1 minute, then simmer uncovered until the sauce thickens.
Turn off the heat and mix in the remaining 1 tablespoon of butter and 2 teaspoons of lemon juice until melted.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 8gProtein: 15gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 850mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 100mgIron: 2mg

Notes

Serve hot for the best experience. Adjust seasonings as needed before serving. Store leftovers in an airtight container for up to 2 days.

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