This dish is always a crowd-pleaser.

The butter and the garlic make it smooth and enticing. It is great dish for anytime of the year. 

But the best thing about it is that it is crazy easy and you can whip it up very fast!

Just make sure you get all the grit off the clams. This is the part that will take the most time. It is important, no one likes to take a bite with those little bits of hard dirt-like pieces (don’t you just hate that?).

Don’t forget the bread for dipping, you will want to savor every bit of this delicious broth!

Ingredients for the Clams

4 lbs. fresh clams
2 tbsp. olive oil
5 cloves of garlic, chopped
1 small onion, chopped
1 cup of good white wine
1 cup of chicken or vegetable broth
Juice of 1 lemon
4 tbsp. unsalted butter
2 tbsp. of fresh parsley, chopped
3 tbsp. fresh oregano, chopped
1 tbsp. kosher salt
1/2 tbsp. pepper

Place clams in a large bowl of cold water. Let sit for about 10 minutes so the grit from the clams will fall to the bottom. Take clams out of water carefully without disturbing the sediment on the bottom of the bowl. Rinse and rub clams under water to further remove any dirt. Toss out any clams that are not opened.

In a large pot, heat olive oil and butter over medium heat.

Place chopped onions in and cook until translucent, about 7-8 minutes.

Add garlic and saute for 1 minute.

Add white wine and let it cook down for 3-4 minutes.

Pour chicken broth into pan and add the lemon juice, parsley, oregano, salt and pepper. Bring to a boil and add clams. Cover with a tight lid and let cook for 7-9 minutes until you see the clams have opened up. Take clams out of broth and set aside.

Ingredients for the Linguine

1 lb. linguine
4 tbsp. kosher salt

Cook pasta according to the directions minus 3 minutes. 

Add pasta to the clam broth. Let cook for 2-3 minutes, mixing often.

Place clams back into the pot just until they ae hot enough.

A friend gave this to me for my birthday.

How thoughtful was that? Thank you Julie!

It’s that simple!