August 1, 2016
I can't think of a more classic way to serve clams. The simplicity of this dish is the real reason it is such a success. So long as you don't overcook the clams, you really can't go wrong. The safest way is to remove them as they open and set aside before serving with the hot sauce on top.
Resist the temptation to add salt until the end - clams retain some salt from their time in the sea and so this is one dish that is easy to over-season.
The exact same method also works wonders with mussels.
You don't have to add the cream if you want to cut down on the richness. If you don't happen to have any, mayonnaise makes a tasty alternative.