In a small bowl, whisk together the whipping cream, clam juice, and Dijon mustard until well blended.

Melt the butter in a large skillet over medium-high heat.

Add the chopped garlic to the skillet and stir for 1 minute, until fragrant.

Add the shrimp and finely chopped chives to the skillet and sauté for 2 minutes, until the shrimp start to turn pink.

Pour the cream mixture into the skillet with the shrimp.

Simmer the mixture until the shrimp are just opaque in the center and the sauce has slightly thickened, about 2 minutes.

Spoon cooked white rice onto plates.

Top the rice with the sauteed shrimp and the creamy mustard-chive sauce.