EATS: Spaghetti with Clams Recipe

I love this recipe for spaghetti with clams. I don’t make it often because properly preparing fresh clams takes a lot of care and time. When I do make this dish, the time and effort are well worth it because the taste is so fresh and clean and satisfying. My spaghetti with clams recipe is a dish I highly recommend creating for special occasions.

Always try to source your seafood as fresh as possible. Living in a coastal town I’m really fortunate to have easy access to amazing fresh caught and harvested seafood. When I made this recipe over the weekend, I used little neck clams from Montauk Catch Club which is a great source for fresh seafood if you’re in the area.

Clam Spaghetti Ingredients (4 servings)

• 3 dozen littleneck clams (see preparation instructions below)

• 2 6.5 ounce cans minced clams with juice

• 1 8 ounce bottle clam juice

• 1 pound spaghetti

• 4 Tablespoons butter

• 1/2 cup extra virgin olive oil, divided (2 Tablespoons for browning garlic, 2 Tablespoons for sauce, remainder for finish)

• 2 cloves garlic, smashed (for opening the clams)

• 3 cloves garlic, minced (for the sauce)

• 1/2 teaspoon red chili flakes (adjust more or less to preference)

• 1/2 cup dry white wine (to steam clams)

• 3 branches of flat leaf parsley to steam clams

• 3 Tablespoons flat leaf parsley, chopped

• kosher salt

Clam Spaghetti Instructions

• Begin by placing clams in a colander that fits into a large bowl or pot filled with cold water. Immerse and agitate clams and scrub with course sponge. This will remove sand that gets caught in the grooves. When handling clams, check to see if filled with mud if so discard. Healthy clams should remain shut during cleaning process. Soak clams for 6 minutes or more at a time. Change water and repeat process 4 times or until you feel like your clams are clean and sand is no longer sitting at the bottom. On the 4th rinse drain and set aside.

• In a large pot, hear 2 Tablespoons of olive oil. Add smashed garlic and allow to cook until golden brown.

• Add clams (be careful, because they are wet they will pop with oil), parsley stems and white wine.

• Stir clams and cover with lid until they steam open (anywhere from 1 minute to 4 minutes).

• After 1 minute uncover and begin transferring clams from the pot to a large bowl on the side as they open. They will cook/open at different rates and you do not want to overcook.

• Note: if there are clams remaining closed, do not attempt to pry open in pot. They could be filled with mud and will ruin your sauce. Remove from the pot to check. If you get a clam that smells bad, try to identify and remove as soon as possible from sauce.

• Once clams are open and removed from heat, slowly strain broth into a separate bowl. If you see sand be careful to not get into broth as you strain. If sand makes it into your broth strain again.

• If not using immediately, refrigerate clams and clam broth

• Cook spaghetti according to box instructions, remember to generously salt water

• In a large pot (large enough to accommodate pasta and clams) add 2 Tablespoons of olive oil, and minced garlic. Cook until golden brown

• Add chili flakes, minced clams, clam juice, and the clam broth (remaining from steaming clams).

• Bring to a boil. Reduce to simmer. Whisk in butter.

• When pasta is al dente remove from water and directly add spaghetti to the clam sauce. Allow the pasta to cook in the clam sauce to absorb the flavor.

• Add open little neck clams to pasta. Shut off heat.

• Season with salt. How much you need will depend on how salty your clams are.

• Finish with chopped parsley and remaining olive oil.

• Plate, evenly distributing shelled clams and enjoy!