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  • Allyson Kerns

Clam Spaghetti

(Sorry I know nobody else is going to find 2 random cans of clams in their pantry like I did) Since I couldn’t find my aunt Dorothy’s famous recipe, I went to my go-to – Pioneer Woman!


  • 2 – 10 oz cans of clams, drained, juice reserved

  • 3 cloves garlic, minced

  • Chopped parsley

  • 2 tbsp butter

  • 2 tbsp olive oil

  • ¾ c. white wine

  • ¾ c. heavy cream

  • Juice of ½ lemon

  • Linguine or spaghetti

  • Salt and pepper to taste


  • Cook pasta according to package directions

  • Melt 1 tbsp of the butter with the olive oil in a large skillet over medium-high heat

  • Add the clams and garlic, cook about 3 minutes

  • Add the wine and stir. Let cook for 3-4 minutes, until wine has reduced a bit and it doesn’t smell so “alcohol-y”

  • Lower heat. Add lemon juice and the remaining butter, stir through and cook a few more minutes

  • Add cream, parsley, salt and pepper (you don’t need too much salt because the clams are fairly salty). Cook until heated through

  • Serve over pasta

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