Clam Linguine

This recipe has always been a family favorite: Clam Linguine

Clam Linguine

A very simple, impressive pasta recipe...
Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 12 minutes


  • 1/4 cup (1/2 stick) butter
  • 5 smashed cloves of garlic
  • 1/4 cup chopped fresh parsley
  • 1 cup half and half cream
  • 1 1/2 teaspoons all-purpose flour
  • 3 (7 ounce) cans chopped clams (use the juice of 2 1/2 cans)
  • freshly squeezed lemon juice to taste
  • 16-ounces linguine noodles, cooked according to package instructions


  1. In large saucepan, melt butter. Sauté garlic in butter until softened, then use a slotted spoon to remove the garlic. Stir in parsley.
  2. Carefully whisk in flour. Add half and half, clams + juice, and a couple of teaspoons of lemon juice.
  3. Cook, stirring, over medium heat until hot and thickened.
  4. Serve over fresh cooked linguine noodles.


  • To smash the garlic, just set the garlic cloves on a cutting board and smash with the side of a large knife. If you like more garlic flavor, mince a couple of large cloves to keep in the sauce (and then you don't have to remove anything).
  • I've used fat-free half and half in this recipe with good results.
  • By all means, use fresh chopped clams if you have easy access to them.