Linguine with Fresh Clams


Linguine with Clams / Bev Cooks




I almost don’t have words.

I said ALMOST, don’t get so excited.


Listen, I knoooow linguine with clams is a little cliché. But I don’t even rightly care because the amount of life joy your mouth experiences when it eats linguine with clams is other worldly.

Other sea-y?

Linguine with Clams / Bev Cooks

We found this tiny seafood shack in Mystic last week, and it was SO BEYOND ADORABLE. Which I realize this is just the way things look in New England. Everything is adorable. Everything is charming and quaint. And no one is taken aback by it. Everyone just accepts it all LA DEE FRICKIN’ DA.

Except me. Very loudly. And all the time.

Linguine with Clams / Bev Cooks

The second we walked in, I basically screamed, “THIS IS SO BEAUUUUTIFUL.” And the seafood dude looked at me like I had a little too much seaweed in the brain, while Aaron held back apologetic laughter and put his hand on my shoulder, “Calm down, Bev. You’re loud.”



Linguine with Clams / Bev Cooks

My hair looks like a rotting squirrel here, but look at all that fresh shellfish, omg.

My mom’s actually quite allergic to shellfish, so look away, Mom!

I realize allergies don’t work like that.

Linguine with Clams / Bev Cooks

Also, you can’t get 12 clams in Kansas City for $6.99. It’s more like $23.99 + your left arm + your pancreas + a lock of hair + a pint of blood + your right leg. On a good day.

Linguine with Clams / Bev Cooks

So this meal! I like to think of it as Chicken Piccata of the SEA. I approach the recipe THE EXACT SAME WAY.


You’ll let your clams soak in salt water for AT LEAST an hour. Overnight is fine, too. Just whatever you have time for.

Linguine with Clams / Bev Cooks

Then you’ll melt some butter and lightly sauté a few cloves of garlic until they’re nice and fragrant. NOOOOW, add a cup of white wine and let that bubble up for a few seconds. Add a bit of clam juice, throw the lid on and watch the magic happen.

A few minutes later the clams just pop open, one by one and you have to explain murder to a four-year old.


Linguine with Clams / Bev Cooks

She handled it okay.

Will may need therapy.

Now, I didn’t add the linguine to the CLAMS because I was afraid that tossing everything together would rip the clams out of their shells, and I wanted that aesthetic. SO SUE ME.

So what I did was tong out each clam shell and place them on a plate to the side. Then I transferred the pasta to the winey-clam sauce, took the heat off, added the cheese, juice from half a lemon, and most of the parsley. Much like piccata, see?!

I mean sea?

You could also definitely add some crushed red pepper to the sauce early on, but I skipped it because toddlers.

Linguine with Clams / Bev Cooks

Girlfriend, please.

The clams are out-of-this-world fresh, and a perfect match with the wine, garlic, butter and pasta.

I mean it is ridiculous. You’ll not understand your life the entire time you’re eating.

Add this to your meal plan. Pronto.

Linguine with Clams / Bev Cooks


Linguine with Clams
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  • 24 little neck clams, soaked in salt water for at least an hour and up to overnight
  • 2-3 cloves garlic, minced
  • 2 Tbs. butter
  • 1 cup dry white wine
  • 1 (8 oz jar or can) clam juice
  • 1 pound linguine
  • 1 lemon
  • 1/2 cup chopped parsley
  • 1/3 cup freshly grated parmesan (more or less!)
  • Salt and pepper


  1. Bring a large pot of salted water to a boil. Cook the linguine until it reaches al-dente.
  2. In the meantime, melt the butter in a large skillet over medium high. Add the garlic and sauté about 30 seconds, until fragrant.
  3. Add the clams to the pan and toss with the garlic butter. Add the wine and let it bubble up for about 30 seconds. Add the clam juice and a pinch of salt, cover with a lid and let it simmer about five minutes, or until the clams pop open one at a time. If any clams haven’t opened, discard it! It’s grody.
  4. At this point, you can use tongs and place the clams in their shells on a plate to the side. Then transfer the linguine to the pan, take the heat off, and add the juice from half the lemon, most of the chopped parsley and the parmesan cheese. Give it all a good toss. Divide the pasta among shallow, wide bows, and serve with the clams nestled back in!
  5. Extra lemon wedges, parsley and more cheese? Duh.
  6. Serves 4.

Linguine with Clams / Bev Cooks


Linguine with Clams / Bev Cooks

Let’s not talk about what’s happening with Will in this photo, ‘mkay?

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14 Responses to Linguine with Fresh Clams

  1. Jules June 12, 2018 at 8:20 am #
    Shout out to the Yuengling light drinker in your family. Its such a great lite beer for summer consumption!
  2. SJ Summers June 12, 2018 at 11:35 am #
    looooove the bts! So fun.
  3. Krysten@freshfitkitchen June 12, 2018 at 1:41 pm #
    I can just picture your reaction In the seafood shop. I am the same exact way. Lol. I’ve enjoyed following this journey. What a fantastic thing to be able to try out a new place . Sometimes a change of scenery is everything we need to feel energized .
  4. Anonymous June 12, 2018 at 3:25 pm #
    I follow you on IG and for the first time I “swiped up.” You right just like you speak. Your energy is palpable and you are still freaking hysterical !
  5. Tonya Woods June 12, 2018 at 3:55 pm #
    In Love with this and this whole dang vacation!! ?❤️ I’ve got to get to New England immediately
  6. Lauren Hunt June 12, 2018 at 7:24 pm #
    I’ve grown up in Mystic and you’re right, that clam shack is absolutely fricken adorable! I actually think you are renting the house next door to my aunt. LOVE it there, have SO Much fun!
    • Bev Weidner June 13, 2018 at 4:44 am #
      Oh no way! We're on Boulder Street, next to Bill and Margaret. Is that your fam?? (I'm spelling her name wrong, I'm sure of it!)
      • Anonymous June 15, 2018 at 6:43 am #
        That is my Aunt and Uncle, yes!! So cool! They are the sweetest people alive. So cool you went to Noank, my other fam lives there. I love watching your posts!!❤️
  7. Nettie June 13, 2018 at 10:30 am #
    I know that seafood shop!! The best! Your recipe looks amazing!! Nettie
  8. Rachel June 13, 2018 at 8:20 pm #
    Ok a) I’m making this for Father’s Day and b) know exactly how you feel when you walked into that shop I love when m “am I in an actual movie” moments occur. So have been following you for a bit personally and love that you are taking us all along on this journey - I have a little shop in Niantic and and just love this whole area!! So fun to see it through someone else’s eyes for the first time . Can’t wait to see where you explore next ?
  9. Nancy June 15, 2018 at 3:19 pm #
    The seafood shop is sooooo cute! Great pic of you picking out clams, too! I love linguine and clams and this recipe looks super good and easy. Like everyone else, I am enjoying being on vacay with you!
  10. Melanie June 25, 2018 at 9:30 am #
    Great recipe! Made it for my parents when they visited this past weekend and everyone LOVED it! Also, I am loving all the CT posts – I moved to CT 3 years ago, but live more inland and you're giving me so many new ideas of things I want to try! Hope you and your family has a great last week =)
  11. gmail login August 25, 2018 at 3:10 am #
    very good. Thank you for sharing!

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