clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fresh Clams Pasta

  • Author: Lisa Keys
  • Total Time: 40 minutes
  • Yield: serves 4


Fresh USA seafood is the best. These little neck clams are harvested in Virginia. I like to use pasta shells as the shape carries the broth to your mouth



1/2 pound small pasta shells or your favorite shape

2 tablespoons extra-virgin olive oil

2 tablespoons butter

1/4 cup finely chopped celery

2 cloves garlic, minced

1/8 teaspoon crushed red pepper flakes

24 littleneck clams, scrubbed (or more if not using additional canned clams)

1/2 cup dry white wine

1 (6 oz) bottle clam juice (or 1 teaspoon lobster base in 1 cup reserved pasta water)

1 (6 oz) can chopped clams, optional

2 tablespoons fresh lemon juice

1/4 cup chopped flat-leaf parsley leaves



  1. Prepare pasta according to package directions in boiling salted water to al dente, drain.
  2. Meanwhile, heat the oil, butter, celery, garlic and red pepper flakes in a large skillet over medium heat until garlic is just golden. Add the clams, wine and clam juice or lobster base; raise the heat to high and cover. Boil, shaking the pan occasionally until the clams open, about 5 to 10 minutes. Add lemon juice, chopped clams, parsley, lemon zest and drained pasta; toss well. Serve immediately. Serves 4.


don’t forget the crusty Italian bread to soak up the broth

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: seafood
  • Method: stove top or grill

Keywords: clam sauce, white sauce, Italian, kitchen renovation, little necks, pasta, easy dinner