Clams & White Wine Cream Broth

1 Tbsp. Butter

2 Garlic Cloves, Minced 

1 1/2 C. Dry White Wine (I prefer Chardonnay)

1 lb. Bag Littleneck Clams (about 24)

1/4 C. Heavy Cream

Salt, Pepper to taste

Melt the butter on medium heat in a large pot and add garlic. Let saute until soft and fragrant, about 3-4 minutes. Add white wine and allow to simmer for a few minutes before adding clams to the pot. When clams begin to open, add cream, salt and pepper. Simmer for a few minutes before serving.