Little Neck Clams and Linguine


Little Neck Clams and Linguine

Enjoy this fine dining dish of Littleneck clams and Linguine right in your own home. Most people would think you can only enjoy this dish in a fine Italian restaurant. Well, that is not true, this is so easy to make at home, I know you can do it.

This elegant dish is made with creamy garlic, and white wine sauce, you'll wonder what took you so long to try it.

Little Neck Clams

We recently vacationed in Folly Beach South Carolina. In Folly Beach you will find Crosby's Fish and Shrimp Co.  We stopped there one day and picked up six dozen fresh littleneck clams. We steamed them with white wine, butter, and garlic. We served these with butter and crusty bread, and they were so delicious.

After our vacation, I couldn't wait to pick up some littleneck clams and serve them with linguine. You can find littleneck clams at your local grocery store.

Preparing the Clams:

I bought 100 littleneck clams, we severed half of them with the linguine and the other half with just butter and some hot sauce.

The first thing you need to do is rinse the clams to remove any sand. Discard any of the calms that are opened or cracked. Then, soak them in a large bowl with tap water and some sea salt for 20 minutes.

Ingredients for Linguine and Clams:

1 lb. of linguine
2 shallots chopped
4 cloves garlic minced
3 tablespoon olive oil
4 tablespoon butter divided
1 cup white wine
1 tablespoon lemon juice
1/4 cup fresh chopped parsley
40 to 50 littleneck clams


   Start the water for the linguine.
  1. In a large skillet ( with a lid) I used my 12-inch cast-iron skillet. Heat the olive oil and 2 tablespoons of butter, add the shallots and garlic. Cook this for about one minute until tender.
  2. Add the wine and lemon juice. Bring to a boil.
  3. Add the clams and top with parsley and cover.  Steam for about 8 to 10 minutes until the clams open.
  4. Drain the pasta (do not rinse the pasta) and add it to the skillet. If the skillet is too crowded remove some of the clams. Add the remaining butter and mix. Discard any clams that do not open.
Little Neck Clams and white wine

The buttery garlic and wine sauce was a perfect choice for this Little Neck Clams and Linguine dish. This recipe easily satisfied four people and is so easy to prepare.

As always thanks for stopping by and I hope you enjoy it!

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  1. These look and sound delicious, Sam...Hope you and your family are keeping well :)

  2. OMG, this is one of my favorite dishes. I'm drooling here, wishing I had some RIGHT NOW! Thanks so much for your recipe, Sam.

    Quick favorite clam story. My family comes from western NY, as you know, and littleneck clams have always been a favorite family picnic meal. My dad used to steam several dozen bags of these clams in a big pot of water over a backyard grill in summertime. The very first time I visited with my hubby (who had never had steamed littleneck clams), when the first bag of steamed clams hit the picnic table, Bob took his first clam out of the shell with the provided folk, dipped it in the melted butter, and slowly ate his clam relishing the delicious taste. By the time he finished his FIRST clam, everyone else had finished their first half-dozen! I told him if he wanted to get any in THIS family, he better learn to eat them faster! LOL. We all had a good laugh at his (novice) expense and he 'picked up his pace' on eating them. :) I DO miss those clambakes back in the day!


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