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Ingredients
1 tablespoon plus ½ cup extra virgin olive oil
3 shallots, peeled and sliced
3 cloves garlic, peeled and thinly sliced
2 sprigs fresh thyme
5 sprigs Italian parsley
1 bay leaf
1 ½ pounds Maine butter clams (or littlenecks or mussels)
1 cup dry white wine
4 cups bottled clam juice or chicken broth, or more if desired
1 cup drained garlic confit (recipe follows)
1 tablespoon fresh lemon juice
Oil from garlic confit, optional
Sea salt and freshly ground black pepper
1 pound linguine, cooked al dente
Nutritional analysis per serving (4 servings)
103 grams carbs; 51 milligrams cholesterol; 1067 calories; 28 grams monosaturated fat; 7 grams polyunsaturated fat; 6 grams saturated fat; 43 grams fat; 6 grams fiber; 2547 milligrams sodium; 57 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a heavy saucepan over medium heat, heat 1 tablespoon olive oil. Add shallots, garlic, thyme, parsley and bay leaf. Saute until shallots are translucent, about 3 minutes. Add clams and wine, raise heat to high, and cover. Boil until all of the clams have opened, about 3 minutes. Use a slotted spoon to transfer clams to a bowl, then cover.
- Step 2
Add clam juice to the saucepan, and boil over high heat until liquid is reduced to about 1 cup. Remove and discard bay leaf, parsley and thyme sprigs. Transfer contents of pan to a blender, and add garlic confit and lemon juice. With blender running, add remaining ½ cup olive oil in a slow steady stream until sauce is smooth and emulsified. For extra garlic flavor, add some of the oil from garlic confit if desired.
- Step 3
Season sauce with salt and pepper to taste. Adjust thickness of sauce with more clam juice, if desired. Toss with linguine, and top with clams. Serve immediately.
Private Notes
Comments
Fresh chopped clams--3/8 pd. Used 10 oz. canned chopped clams and their juice; use 6 oz. next time. Less lemon juice.
You ad 4 cups of clam juice only to boil down to 1 cup total? Why?
12/9'17 : had thin sliced onions, thin sliced garlic (5 cloves), fresh thyme, froz.parsley, 1/2 bay leaf, canned baby clams; made sauce from onions, etc. in olive oil; added wine, clam juice, herbs; broke ~1/4 lb of linguini fini into sauce and added boiling water, stirring and separating pasta. Added lemon juice and salt, cooked til almost al dente then added clams. removed pasta and boiled down sauce; spooned it over pasta then some grated parm and I was dining on a cloud!
I made your version last night and it was absolutely delicious!!! Thanks ever so much Virginia for taking the time to post.
Fresh chopped clams--3/8 pd. Used 10 oz. canned chopped clams and their juice; use 6 oz. next time. Less lemon juice.