fresh clams

This recipe for Linguine Alle Vongole, aka pasta with clam sauce, is an easy and delicious classic Italian seafood dinner that uses mostly pantry ingredients and only takes 30 minutes to make.

Linguine alle Vongole - Pasta with Clam Sauce

salt

red chili flakes

olive oil

dry white wine

clams,

6.5 ounce can chopped clams

clam juice

lb linguine (bronze die cut if possible)

lemon, juiced

cold, unsalted butter,

parsley, divided

Bring a large pot of water up to a boil and season with a generous pinch of salt. 

In a medium saucepan, sauté the garlic and chili flakes in olive oil for about 2 minutes. 

Add the wine, then the clams, cover and cook until they just start to open, about 5 minutes. 

Use a slotted spoon or tongs to remove the clams to a bowl, then cover and set aside somewhere to keep warm.

Drain the liquid from the canned clams and add that to the pan along with the bottled clam juice. Simmer over medium high heat until the liquid is reduced by roughly two thirds, about 5 minutes. 

While the sauce is reducing, drop the linguini into the boiling water, stir, and cook until al dente as per package directions, about 8-10 minutes. 

When the pasta is 2-3 minutes away from being done, reduce the heat of the pan to low, then add the canned clams and lemon juice. 

Add the butter a few pieces at a time, while stirring, until fully incorporated. Taste for seasoning, and add more salt only if needed, then stir in half of the chopped parsley.

Drain the pasta and add it to the pot, then toss around for a few minutes to allow it to absorb all the flavors. 

Transfer to serving bowls and arrange the reserved clams around the outside. Sprinkle with the remaining chopped parsley and serve immediately.

Absolutely delicious! This is our go-to Christmas Eve meal!

So much butter but omg so good. I used canned clams and it came out great

This was as good as I've had in a restaurant

My family loved it.  I did not have the canned clams— just the clam juice and whole clams- but it still tasted delicious.  Will be making again.

https://content.jwplatform.com/videos/L4PoaEkD.mp4

This recipe for Linguini Alle Vongole, aka pasta with clam sauce, is an easy and delicious classic Italian seafood dinner that uses mostly pantry ingredients and only takes 30 minutes to make.

Linguini Alle Vongole Pasta with Clam Sauce.mp4

This New England Clam Chowder recipe has a creamy broth that&#039;s loaded with delicious clams, savory bacon, simple seasonings, and perfectly cooked potatoes

Clam Chowder Recipe

bacon (can sub salt pork)

butter

onion

celery

garlic (minced)

hot sauce (or ½ tsp tabasco sauce)

Worcestershire sauce

flour

chicken broth

chicken bouillon cube

bay leaf

¼ lbs. potatoes (see notes)

(6.5 oz. cans) chopped clams (juices reserved)

parsley & Freshly cracked pepper (for serving)

½ teaspoon EACH: dried oregano, dried parsley

¼ teaspoon EACH: dried thyme, salt

teaspoon EACH: smoked paprika, pepper

Cook the bacon in a 4.5-quart soup pot slowly over low heat. (I cut my bacon in half, it’s easier to fit it in the pan and have it cook evenly.) While the bacon cooks, measure out remaining ingredients. Once the bacon is cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings.

Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavor to the soup.

Prep Work

Add reserved bacon drippings and butter to the pot over medium heat and use a silicone spatula to “clean” the bottom and sides of the pot. Add the diced onions and celery. Toss to coat and soften for 5-6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.

Add the flour and cook for 2 minutes stirring continuously, until the raw flour smell is gone.

Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half in the same manner.

Stir in the chicken bouillon and add the bay leaf. Add the juice from the canned clams to the soup, but don’t add the clams yet. Stir in the additional ( 8 oz.) clam juice.

Bring the soup to a gentle boil, then reduce to a simmer, so that its just gently bubbling. Simmer for 20 minutes, partially covered. Stir occasionally as it cooks.

Peel and dice the potatoes and add them to the soup. Bring back to a very gentle bubble and let the potatoes cook through for 20-25 minutes, until fork tender. Reduce heat to low.

Stir in the clams and let them heat through, about 5 minutes. Remove bay leaf.

Ladle soup into serving bowls and garnish with roughly chopped parsley, freshly cracked pepper, and chopped bacon.

Make the Soup

https://mediavine-res.cloudinary.com/video/upload/t_original/v1668618573/bgtrmfwuafi5uesyojoj.mp4

This New England Clam Chowder recipe has a creamy broth that's loaded with delicious clams, savory bacon, simple seasonings, and perfectly cooked potatoes.

Top 2 fresh clams recipes from across the web

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Linguine alle Vongole - Pasta with ...

Clam Chowder Recipe

Top 2 fresh clams recipes from across the web

The most viewed fresh clams recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Linguine alle Vongole - Pasta with ...

Clam Chowder Recipe

The most viewed fresh clams recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine