Clams in Cream and White Wine

“As the sunlight turned red in the west they ate a brief meal of clams in cream and white wine, seated at the outdoor table while the dog slept nearby…”
Barra Road Books

For this dish I’ve used pipi clams, but you can use whatever is available in your region.


(This recipe uses Australian Standard Measurements)ingredients

  • 1/2 a large Brown Onion
  • 1 stalk Celery
  • 2 cloves Garlic
  • 5 dried Sage leaves (fewer if fresh)
  • 3 tsp Butter
  • 419g Clams
  • 1/2 cup dry White Wine
  • 1 cup Chicken Stock
  • 1 cup Cream
  • 1 Tbsp grated Parmesan Cheese
  • Salt and Pepper to taste
  • Parsley to garnish


  1. Finely dice onions, celery, and garlic.
  2. Chop sage and set aside.
  3. Melt the butter in a medium sized saucepan over a medium heat.
  4. Add diced vegetables to pan and saute until softened but not browned.
  5. Add clams to the pan, followed by the wine and stock. Put the lid on and leave to cook undisturbed.
  6. Check after 3-5 minutes. If using fresh clams ensure all of them have opened in the steam. Any unopened should be discarded.
  7. Add sage.
  8. Slowly add the cream, stirring a little bit in at a time and letting the broth’s temperature settle in between additions to prevent breaking.
  9. Once all of the cream is stirred through add the Parmesan cheese. I usually grate it directly into the pot.
  10. Add salt and pepper to taste, bearing in mind that more can be added at the table.
  11. Let the broth come up to a slow boil and leave for 1-2 minutes for the flavours to fully infuse.
  12. Serve into large bowls, and garnish with chopped parsley.

Serving Suggestions

servingServes: 2

Serve with rounds of fresh baguette and a glass of white wine.