Spaghetti with White Clam Sauce
Jean Kerr is the author of four cookbooks and a contributing editor at The Cook's Cook.
This Italian classic is a favorite in New England, too, especially in places like Boston’s North End. It is simple to make but has a wonderful combination of flavors that really work well together.
- Servings Serves 4
Ingredients
- 4 dozen littleneck clams
- 45 ml* (3 tablespoons) extra-virgin olive oil
- 45 ml (3 tablespoons) butter
- 4 cloves garlic, minced
- 30 ml (2 tablespoons) chopped flat-leaf parsley
- 118 ml (½ cup) dry white wine
- Salt and pepper
*Recipe conversions by The Cook’s Cook
Preparation
1. Rinse the clams well under cold running water. In a large stockpot, steam the clams in 2.5 cm (1 inch) of water until they open. When they’re cool enough to handle, remove the meat from all but a dozen clams and chop coarsely. Strain the broth from the pan and reserve.
2. In a large skillet, heat the oil and add the butter. Cook over low heat until the butter is melted. Sauté the garlic until it’s soft, about 3 minutes. Add the clam broth, parsley, and wine, and simmer for about 5 minutes. Add the clam meat and simmer for another 3 minutes.
3. Ladle over hot linguine or spaghetti and garnish each serving with 3 clams in the shell. Add salt and pepper to taste.
Jean Kerr
Jean Kerr is the former Editor and founder of Northeast FLAVOR magazine, which was named one of the top ten new magazines in the United States in its first year of publication. She is the author of four cookbooks and is a two-time Foreword magazine Book of the Year nominee. She has written for Yankee magazine, is a regular contributor to Cruising World and is currently a Contributing Editor to The Cook’s Cook.
Courtesy photo
Read more from Jean Kerr
