Cedar Key–Style Clam Linguine
Small hard-shell clams steam open in garlic, olive oil, and clam juice, and their briny liquid becomes the sauce for the pasta. A little butter, lemon, and parsley finish it. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
People with liver disease, diabetes, or weakened immune systems are at higher risk from Vibrio — eat oysters and clams only fully cooked. Buy tagged clams only from a licensed seafood dealer and keep them refrigerated, not sealed in plastic or sitting in water. Steam until the shells open, then 3 to 5 minutes more, and throw away any that stay closed.
Allergens: shellfish, wheat, milk
Equipment
- large pot for pasta
- large deep skillet or Dutch oven with lid
- colander
- stiff scrub brush
- tongs
- knife and cutting board
Ingredients (for 4 servings)
- 36 live littleneck clams, tagged
- 12 ounces dried linguine
- 1 tablespoon salt, for the pasta water
- 3 tablespoons olive oil
- 5 garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1 cup bottled clam juice
- 2 tablespoons butter
- 1/4 cup fresh parsley, chopped
- 1 lemon
Directions
1. Scrub the clams under cold running water. Throw away any with cracked shells or that stay open when tapped. Keep them cold until cooking.
2. Bring a large pot of water to a boil and add the salt. Cook the linguine 1 minute less than the package says. Save 1 cup of pasta water, then drain.
3. Meanwhile, heat the olive oil in a large deep skillet over medium heat. Add the garlic and red pepper flakes and cook 1 minute until the garlic is pale gold.
4. Add the clam juice and clams. Cover tightly, raise the heat to medium-high, and steam until the shells open, 6 to 8 minutes.
5. Once the shells open, keep cooking, covered, 3 to 5 more minutes so the clams are fully cooked. Throw away any clams that do not open.
6. Add the drained linguine, butter, and a splash of pasta water. Toss over medium heat 1 to 2 minutes until the sauce clings to the pasta.
7. Scrub the lemon, zest it over the pan, and squeeze in the juice. Add the washed, chopped parsley, toss, and serve hot.
8. Chill leftovers within 2 hours (1 hour if the room is above 90°F).
Skill taught
Steaming clams in a covered pan until fully cooked and building a sauce from their juices.
Affordable substitution
Use 2 cans (6.5 ounces each) of chopped clams with their juice in place of fresh clams and bottled juice; stir them in at step 4 and simmer 2 to 3 minutes until hot.
Optional variation
Add a pint of halved cherry tomatoes with the garlic for a red-tinged sauce.
Leftovers & storage
Remove clams from the shells, then cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and eat within 2 days. Reheat to 165°F until steaming hot.
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