Clam Sauce - Linguine with Clam Sauce - Recipe

clams

💰Cheaper: canned clams

Canned clams are more accessible and less expensive than fresh clams.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the cost of wine.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more economical option for cooking.

parsley

💰Cheaper: dried parsley

Dried parsley is a cost-effective substitute.

Preheat a cast iron pan.

Add extra virgin olive oil and butter to the pan.

Add diced yellow onion and cook for about 2 minutes.

Add fresh rough chopped garlic and cook for about 1 minute.

Pour in 2 cans of chopped tomatoes.

Add dry white wine, thyme, oregano, basil, red pepper chili flakes, salt, and black pepper.

Stir to incorporate all ingredients and let simmer with the lid off for about 15 minutes to slightly reduce.

Wash and scrub 50 little neck clams thoroughly, discarding any that are open and do not close.

Place all the clams in the slightly reduced sauce, ensuring they are submerged.

Cover the pan and let the clams cook for about 4 to 5 minutes or until they have all opened.

Discard any clams that have not opened after 4 to 5 minutes.

Squeeze fresh lemon juice over the clams before serving.

Serve the clams over a big bed of Linguini with clam liquid at the bottom of the dish.

Top with Parmesan cheese and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens