How to Prepare Clams

Clams Over Linguine with White Wine Sauce

A classic seafood pasta that is light, lively, and packed with pure ocean flavor, Clams over Linguine with White Wine Sauce showcases succulent littleneck clams steamed with garlic, dry white wine, olive oil, and herbs that are seamlessly paired with perfectly cooked linguine pasta. When opened, the clams release their very own oceanic juices that blend with the steaming ingredients to produce a smooth yet savory sauce to coat all the pasta effortlessly without weighing it down. The final product is a very upscale yet easily-prepared dish packed with minimal ingredients that flawlessly produces a truly delightful and satisfying meal.

Why We Love This Clams and Linguine Recipe

Classic Italian-inspired simplicity

This recipe reflects the Italian belief that it is better to showcase rather than disguise excellent ingredients. The natural salt and sweetness of the fresh clams are accentuated by the use of garlic, olive oil, and white wine, but their delicate flavor isn’t overpowered. Moreover, this dish doesn’t call for much culinary skill.

Quick and approachable for any night of the week

Although it is extremely elegant, this clam and linguine dish is actually quite quick to make, taking only about 30 minutes. This is partly because the sauce is made in the same pan that the clams are steamed in.

Flexible and easy to customize

This recipe can easily be adapted according to the ingredients at hand. Just add some red chili flakes if you like some extra punch, or garnish with some lemon zest. Use some clam juice or seafood broth if you want a variation from the wine. So, go ahead and toss some other seafood like shrimp and scallops as well.

Pure seafood flavor, done right

But essentially, this recipe is all about respecting the sweetness and sea taste that comes with the consumption of clams. The dish does not contain any cream or many ingredients. This ensures that the sauce is light and has an amazing taste. Such a recipe proves that simple cooking can sometimes be the best.

A Classic Italian Clam and Pasta Dish

Also known as Linguine alle Vongole, it's an Italian dish that consists of fresh clams, herbs, and white wine served over linguine. It's considered one of the most popular dishes that is widely consumed all over Italy. This dish comes in different ways when it's served traditionally. For instance, it's usually served with white sauce and sometimes with tomatoes. This recipe makes it easy to mix and match different flavors to produce a dish of your own!

Try This Recipe With Sizzlefish's Cedar Key Clams

Sizzlefish Cedar Key Clams are the traditional East Coast Mercenaria or quahog species, with a delicious, mildly sweet flavor with a briny accent. They are 1-1/2 to 2 inches in size (referred to as littlenecks or top necks). Cultivated and harvested by the watermen of Cedar Key, Florida, clams are quick-cooked in their shells, individually quick-frozen, and vacuum-sealed by the dozen in a convenient boil-in-bag. They arrive at your doorstep frozen, convenient, and ready to be heated and served in minutes.

Sides to Pair With Clams and Linguine

Bread - almost essential

• Crusty Italian bread or baguette: perfect to mop up the white wine sauce

• Garlic bread: light toasting, no excessive buttering

Fresh Light Salads

• Simple arugula salad with lemon juice, olive oil, and shaved Parmesan

• Mixed greens with a citrus vinaigrette: to echo the brightness in the sauce

• Fennel and orange salad for a clean, slightly sweet contrast to the briny clams

Vegetable Sides

• Roasted broccolini or asparagus: drizzled with olive oil and sprinkled with sea salt

• Sauteed spinach or Swiss chard with garlic and lemon

• Zucchini or summer squash: lightly grilled or roasted

Italian-Inspired Small Plates

• Marinated olives or giardiniera

• Caprese tomatoes: especially in summer

• White beans swathed in olive oil and herbs are in, and very welcoming to proteins

Diving into your FAQ's about Preparing Clams

Q: Do I have to thaw them first?

A: No, cook the clams directly from frozen in their sealed bag.

Q: Why aren'tthe clams opening fully?

A: Since these clams are pre-cooked before freezing, they won’t pop open as live clams would. A slight opening in the shell means they’re ready to serve.

Q: Do I have to worry about cleaning them before cooking?

A: Nope! These clams are fully cleaned and purged before they’re cooked and frozen, ensuring easy preparation and cooking for you!

Q: What happens if I accidentally boil them too long?

A: The clams may get chewier, but they won’t become rubbery, as overcooking fresh clams would.

Q: Do you take the shells off before eating?

A: Some people like them half-shelled and half-removed. It's a matter of presentation and eating convenience.

Q: Are these usually eaten with cheese?

A: No, as an Italian traditional dish, the cheese would be omitted when accompanying seafood pasta so that the flavor of the clams is the main attraction.

Subtle Swaps for Clams and Lingine

Alternatives to Wine (without sacrificing Brightness)

• White wine should be replaced by clam juice or light seafood stock and a splash of fresh lemon for added acidity.

• A splash of vermouth also makes a great addition, providing an herbal depth of flavor that won't overpower the clams.

Pasta swaps that stay true to the dish

• Spaghetti or fettuccine can be substituted if linguine is not available, since long flat noodles keep the sauce best.

• When gluten is a consideration, use a rice-based or corn-based pasta that is smooth so that the sauce doesn’t make it heavy.

Variations in herbs - subtle differences

• Parsley can be substituted with a small amount of fresh basil or chives for a slightly different aromatic result.

• Adding a sprig of fennel may capture the traditional Italian seaside taste without being conspicuous.

Richness without heaviness

• Replace butter with a dash of good-quality extra virgin olive oil for a luxurious texture.

• A spoonful of pasta water can add a natural emulsifying agent and make the sauce thicker without adding more fat.

Heating adjustments

• Replace ground black pepper with crushed red pepper flakes if a spicy kick is desired.