Celeste's Linguine with White Clam Sauce

Recipe courtesy of Celeste Podojil

2-3 pounds fresh little or middle neck clams (cleaned and rinsed)
1 can chopped clams, drained
1 can chicken broth
12 cloves of sliced (not diced) fresh garlic
bunch of chopped fresh flat leaf parsley
Black pepper
Olive oil

Coat a heavy sauce pan with a good amount of olive oil and a few turns of a pepper mill
Heat the oil for 2 minutes or so and add the fresh clams
Cover and steam so the clams open
Once clams have opened add the sliced garlic, parsley, chopped clams, and 3/4 the can of chicken broth
Return the lid to the pan and allow the clams and garlic to continue to steam
After a few minutes toss with the cooked linguine

Note: Do not cook any open clams as they are dead, and discard any clams that did not open while cooking

Serve with a loaf of crusty bread and lots of napkins!

Return to Recipes