Recipe of the Week
Linguini with Clam Sauce
Courtesy of
Louise Bond


36 live small hard shell clams
2 cans baby clams, drained (about 10 ounces total)

1 tablespoon butter
1 tablespoons olive oil
2 cloves garlic, chopped finely
1 small onion, chopped finely
1 tablespoon fresh parsley, chopped
1/2 teaspoon oregano
1/4 teaspoon pepper
1/4 cup dry white wine
1/4 cup heavy cream (at room temperature)
1/2 teaspoon salt
1 pound dry linguini
Grated parmesan cheese (optional)


If using fresh clams, open each one and cut out the flesh. Discard the shells, then wash the clams under cold running water to remove all traces of sand.

Add the salt to large pot of water and bring to a boil. Cook the linguini according to the directions on the package.

Meanwhile, heat the butter and olive oil in small saucepan. Add the garlic, onion, parsley, oregano and pepper. Cook about 3 minutes, stirring frequently. Add the wine and clams. Cover and simmer over low heat for 10 – 12 minutes. Stir in the cream, heat for a minute or so, then remove from heat. (Do NOT allow to boil)

When the linguini is done, drain and transfer to a large serving bowl. Pour the clam sauce over it and toss to coat all the pasta.

Top with the parmesan cheese or serve the cheese on the side so people can add it to taste.

Serves 4.

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