Skip to content



  • 1 pound linguine
  • 3 dozen littleneck clams
  • 2 cans chopped clams
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 5 cloves garlic, minced
  • 1 small shallot, minced
  • 1 bottle clam juice
  • 1/2 white wine
  • 1 tablespoon dried oregano
  • kosher salt/pepper
  • zest of one lemon
  • juice of one lemon
  • crushed red pepper (optional)
  • cherry tomatoes (optional)
  • fresh chopped parsley
  • Parmesan cheese

*This post may contain affiliate links. See my privacy statement for details.

Linguine with White Clam Sauce is by far one of my favorite recipes and one that I have been making for years.

Prepare your favorite linguine to al dente. Do not forget to salt the water! Drain and set aside.

Soak the littleneck clams in a bit of flour and water for about ten minutes. The clams will ingest the flour and spit it out along with any dirt. Rinse the soaked clams and set aside. Drain the canned clams over a bowl and reserve both clams and the juice.

Heat up a saucepan with the olive oil and butter. Add the shallots and garlic. Saute for a few minutes…do not brown. Add the reserved clam juice plus one small bottle of clam juice and the white wine. Add the dried oregano, and season with salt and pepper. Allow the liquid to come to a fast simmer, then add the fresh clams. Place lid on top of the saucepan and allow clams to open. Remove each clam as it opens and reserve in a bowl.

Once all fresh clams have opened (discard any that do not open) and removed, add the canned chopped clams, zest and juice of the fresh lemon. I also throw in a few dashes of red pepper flakes at this point (feel free to leave out). Allow to simmer just a few more minutes then add fresh chopped parsley.

Arrange cooked linguine in a deep bowl, pour clam sauce on top and stir to coat the noodles. Top with the fresh clams, fresh parsley and a touch more lemon zest. I also like to top mine with a bit of freshly grated Parmesan cheese. Serve immediately. This pasta is fabulous the next day! ENJOY!

More to Plate...

Holding a large live scallop shell with my left gloved hand while using a shucking knife with my right hand to start to open.

Comprehensive Guide to Live Scallops

Welcome to the world of live scallops! Whether you’re a seafood lover or just curious about trying something new, live scallops are

A white bowl filled with steamed rice and oven poached orange roughy.

Easy Oven Poached Orange Roughy

For over three decades, I’ve been crafting this Easy Oven Poached Orange Roughy recipe. Initially, with only frozen orange roughy fillets at

1 Comment

  1. […] favorite dish of all time! So simple to make, yet very elegant. This recipe is quite similar to my Linguine with White Clam Sauce recipe, but a bit easier to make and prepare. You have 15 minutes? That’s all you need, plus a few […]

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.