Linguine and Clam sauce was a family favorite in my house for YEARS. My mom would make this for special occasions and we always felt it was just the most delicious special treat when she served it.
Maybe I was missing my mom's home cooking, but I had this odd craving to make this meal a few weeks after my mom left for GA.
The recipe I grew up with was a quick meal that utilized canned clams and clam juice. I can remember watching my mom make the sauce and was always surprised how she could create something taste so delicious with slimy little canned critters and a jar of salty brine...but it never disappointed us.
I decided I to switch my childhood treat up a little and purchase fresh clams instead of canned. So off I went to the store and of course...I completely forgot to bring my mother's recipe as a reference for the other ingredients....
No problem because in true Meredith fashion this is an improvised version of the delicious childhood meal I enjoyed for so many years. I hope you enjoy it as much as I do.
Now, this recipe may look like a lot of steps but don't judge a list by it's numbers ;) Give it a full read...it really only took about 30 minutes and was truly a simple meal anyone can tackle!
Alright! Let's get cookin' and spend some thyme together ya'll! Per the usual I included the basic ingredients you need for this recipe, the ingredients I used, and directions to follow along. If you modified something, then skip that step or replace the step with your own ingredient!
Linguine & Clams
Keep It Simple | Just The Basics:
1 Bushel Fresh Clams or 2 16 oz Canned Clams
2 Shallots Finely Chopped
4 Cloves Garlic Finely Chopped
1 Stick Unsalted Butter (1/2 Cup)
3 TBSP Flour (or alternative)
1 Cup Milk (or alternative, I suggest unsweetened almond milk)
1 Cup White Wine
1 Cup Chicken Broth
1/2 Cup Chopped Parsley + Some for garnish
1/4 Cup Grated Parmesan
1 LB Linguine or Fettuccine
1/4 TSP Salt & Pepper (or to taste)
Thyme For Mine | Make it With Me:
1 Bushel Fresh Farm Raised Clams
2 Small Sweet Onions
2 Shallots Finely Chopped
4 Cloves Garlic Finely Chopped
1 Stick Unsalted Butter (1/2 Cup)
3 -4 TBSP Flour (or alternative)
1 Cup Milk at room temperature (or alternative, I suggest unsweetened almond milk)
1 Cup White Wine
1 Cup Chicken Broth
1/2 Cup Chopped Parsley + Some for garnish
1/4 Cup Grated Parmesan
1 LB Gluten-Free Linguine or Fettuccine
1 1/2 TSP Parisian Bonnes Herbs Spice Blend (I like Penzey's Spices)
1/4 TSP Salt & Pepper (or to taste)
Shredded Parmesan for sprinkling
Direction Thyme:
1. Clean clams by soaking in cool water for 20 minutes (Here is a good article on cleaning clams)
TIP: Place a colander in large bowl so you can easily remove clams without disrupting the sediment
2. Heat butter on medium heat in large deep saucepan that can be fitted with a lid
3. Add roughly chopped onion
4. Once onion begins to soften, add finely chopped shallot and garlic
TIP: You want these to soften so if they begin to brown reduce heat to prevent crisping
5. Sprinkle with salt, pepper, & Parisian spices
6. Allow onions, shallots, & garlic to soften
7. Once softened, reduce heat to low
8. Sprinkle onion mixture with flour and using a whisk help flour soak up all excess butter (you may need to use a little more or less than 3-4 tbsp)--Allow to brown for 2-3 minutes
9. Slowly add milk whisking constantly to prevent clumping
10. Add Stock and Wine continuing to whisk (no one likes a clumpy sauce y'all!)
11. Bring sauce to a simmer over medium-low heat for 1-2 minutes
TIP: During this time bring pasta water up to a boil & salt the water
12. Gently add cleaned clams, & cover to steam
13. Add pasta to water and cook just under al dente (it will finish in the sauce)
TIP: Reserve some of the cooking liquid to utilize if the sauce needs a little fixing
14. After 7-8 minutes check clams and remove any opened clams to a bowl, stir, and recover to cook the remaining clams stirring occasionally (it took me about 20 minutes to slowly get all clams to open but I may have added too many to the pot at one time…oops)
15. Remove all clams and discard any that did not open (again patience here--I was lucky to only have one fatality)
16. Add chopped parsley & grated parm and stir into sauce
17. Add cooked pasta to sauce and toss
18. Add Clams back to sauce and let flavors mesh for 1-2 minutes
Serve & Enjoy!
