My husband and I are clam fanatics. Whenever we go out to eat, if clams are on the menu, we get them. One of my favorite pasta dishes is Linguine with White Clam Sauce (actually, Spaghetti with Anchovies is good competition for my all time favorite pasta dish). I like Linguine with Red Clam Sauce too.
Occasionally, I’ll make Linguine with White Clam Sauce using whole belly or chopped clams. I’ll stop at BJ’s and buy the mega can of chopped clams, and for a short while, we’re in clam heaven.
The best way to make white clam sauce is to use little neck clams. I usually get about two dozen little necks, and then add about 1 cup of chopped or whole belly clams. The little necks steam in clam juice and wine, adding extra flavor to the sauce. I made this dish earlier this evening, and, well, my husband and I ate all of it. He ate most of it, but I did have seconds.
In July, I’m going to Rhode Island for a rather large family reunion. When I lived there years ago, we spent time one summer digging for clams, steaming clams, eating clam cakes, and making clam chowder. This summer, while everyone else is bonding at the reunion, I’ll be in search of the perfect clam.
Linguine with Little Neck Clams Recipe
Ingredients
- 1 pound linguine
- 5 quarts water
- 1 tablespoon salt
- ¼ cup extra virgin olive oil
- 1 healthy pinch of crushed red pepper flakes and seeds
- 3 or 4 cloves garlic finely minced
- 2 dozen little neck clams
- ½ cup Pinot Grigio
- 2 cups clam juice
- 1 tablespoon freshly squeezed lemon juice
- 1 cup chopped or whole belly clams
- 2 tablespoons Italian flat leaf parsley chopped
- ¼ teaspoon salt
Instructions
- Bring water and 1 tablespoon salt to a full boil. Add linguine, and return to a boil. Cook uncovered, stirring constantly, for 8 minutes, or until the linguine is al dente. Drain well.
- While pasta is cooking, brown garlic and red pepper flakes in olive oil over medium heat. Add Pinot Grigio, clam juice, lemon juice, and little neck clams. Increase heat to medium high, and cover. Cook for 3-5 minutes, or until clams open. Reduce heat to medium-low; add chopped or whole belly clams, parsley, and salt. Cook for 1 minute longer. Pour over linguine. Adjust salt if needed.
Crochet Hooks says
March 14, 2016 at 10:21 AMohhh this linguine with little neck clams recipe sounds so delish and looks so good! I haven’t tried cooking clams before but you make it sound so doable! thanks for the recipe!
Laurie says
March 14, 2016 at 12:36 PMSherry, My hubby is a huge clams fan! We usually only get them while on vacation. Thanks so much for the recipe! Pinned and tweeted!
Kathleen Aherne (@CoolTweed) says
March 14, 2016 at 10:56 PMI have never tried cooking clams or eaten them. I am sure that my husband and the rest of my family would just love this recipe.
Beverly says
March 15, 2016 at 12:09 PMYou always have some great recipes, Sherry. I have to admit that I’m not a clam lover or an oyster lover either. Both of those are huge favorites in Charleston, though. I’m sure I know lots of people who will love to have your clam recipe.
Lisa @ A Bride On A Budget says
March 16, 2016 at 12:06 AMYou’d be good dinner buddies with my husband. He loves linguine and clam sauce and gets it every time he sees it on the menu.
Sherry says
March 16, 2016 at 10:20 PM🙂 It’s definitely one of my favorite dishes.
Wendy says
March 18, 2016 at 8:10 AMMy father in law loves, loves clams! I have never cooked them, but I’m pinning and saving this recipe. I’ll be trying it soon, and making it for him next time he comes to visit!
Jenny says
March 18, 2016 at 2:12 PMI just had clams for the first time this past weekend! This looks like a great dish I may have to try this after we go clamming again.