Clams opened in a hot pan, finished with white wine and cream that turns pink as the shells give up their liquor.
Clams, cooked until the shells open.
White wine, reduced down with the clam liquor.
Cream, stirred in at the end to thicken.
Chilli heat, kept in the background.
The sauce is built in the pan, not ahead of time. Wine goes in first and cooks down, the clams steam open in it, then the cream goes in last so it stays silky instead of splitting. What you get is a bowl of clams sitting in a pale, spicy cream that is made for bread. Ask for extra bread. You will want it.
