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Create a restaurant-quality meal with this recipe for Spaghetti with White Clam Sauce – A delicious dish that’s surprisingly easy to make!
Certain flavors transport us back to treasured moments in our lives, and for me, that flavor is Spaghetti with White Clam Sauce. This dish takes me back to fun family dinners when I was a kid. I loved it so much I wanted to learn how to make a version as good as any restaurant. After a lot of practice, I did it! I’m excited to share this recipe with you. With delicious clams, bold garlic, and white wine, every bite is like a little trip to a seaside town in Italy. So, let’s roll up our sleeves and start cooking some memorable meals!
We also have a recipe for red clam sauce if you prefer a tomato-based sauce.
Why This Recipe Works
- This recipe captures the true essence of seaside Italy, where the fresh, sweet taste of clams pairs seamlessly with a garlicky white wine sauce.
- Our recipe calls for anchovy paste, a secret ingredient that enhances the overall umami experience without overpowering the clams’ delicate flavor.
- The bright freshness of lemon and parsley balances out the robust elements of this dish, adding a zesty layer of complexity that elevates each bite.
Ingredient Notes
Spaghetti: Use a high-quality Italian brand of spaghetti for the best results. However, you can substitute with linguine or fettuccine.
Extra-Virgin Olive Oil: Select a cold-pressed extra-virgin olive oil for its richer flavor. If unavailable, regular olive oil will work.
Butter: Opt for unsalted butter so that you can control the amount of salt in the dish. Margarine can be used in a pinch.
Garlic: Fresh garlic cloves are best for their pungency and depth. Garlic powder can be a last-minute alternative.
Anchovy Paste: It adds depth and umami. If unavailable, you can finely chop canned anchovies or use a dash of fish sauce.
White Wine: A dry white wine, like Pinot Grigio or Sauvignon Blanc, is ideal. If you don’t have wine, use chicken or vegetable broth.
Clam Juice or Fish Stock: Either will enhance the seafood flavor. Use chicken vegetable broth as a substitute.
Clams: Littleneck clams are a popular choice due to their small size and sweet, tender flesh, making them perfect for our delicate clam sauce. If you prefer a larger, richer flavor, consider Cherrystone clams. Alternatively, Manila clams, known for their sweet and succulent taste, can be a great option if you can find them. And if fresh clams aren’t within reach, don’t fret – canned clams, especially those packed in clam juice, can serve as a fine substitute.
Lemon: Fresh lemons offer the brightest flavor. If you don’t have fresh lemons, bottled lemon juice can work.
Italian Parsley: Fresh is best for flavor and presentation. In a pinch, dried parsley can work.
Salt and Pepper: Season to taste with freshly ground sea salt and black pepper. Pre-ground versions can be used if necessary.
Cleaning & Buying Clams
Did you know clams can clean themselves? Yes, you heard right! To make this happen, soak the clams in tap water for 20 minutes before you start cooking. As the clams breathe, they filter out the sand. This means that after 20 minutes, your clams will be clean.
But be careful when taking the clams out of the water. Don’t just pour everything into a strainer! You should pick the clams out of the water by hand. Why? Because the sand they cleaned out has sunk to the bottom of the bowl. You don’t want to return that sand to your freshly cleaned clams! Then, use a stiff brush to scrub off any extra sand or barnacles.
And remember, when you’re buying clams, avoid ones that are chipped, broken, or already open. If they’re wrapped in plastic, be sure to take off the plastic as soon as you get home. They need to breathe! Keep them in a cool spot until you’re ready to cook.
Step By Step Instructions
Cook the Pasta: Boil a large pot of salted water. Add the 1 lb of spaghetti, cooking it slightly underdone for about 6 to 7 minutes. Drain but save a cup of pasta water.
Begin the Sauce: Heat up 4 tablespoons of olive oil and 2 tablespoons of butter over medium heat in a deep skillet. Add 4 to 6 cloves of chopped garlic.
Then add 2 teaspoons of anchovy paste, sautéing until the garlic turns golden.
Add Clams and Liquids: Increase heat to medium-high. Pour in 1 cup of white wine and 1 cup of clam juice or fish stock. If using 2 pounds of fresh Littleneck clams, add them now.
Cover and let simmer just until clams open, which will take about 7 to 10 minutes. Discard any unopened clams.
Combine Pasta and Sauce: Reduce heat to low. Stir in 2 tablespoons of lemon juice and 1 tablespoon of lemon zest. If using canned clams, add them now. Add the spaghetti, tossing it in the sauce. Use reserved pasta water if needed.
Final Touches: Let it simmer for another 2-3 minutes. Off heat, stir in 2 tablespoons of butter until melted. Season with salt and pepper to taste.
Serve: Garnish with 3 tablespoons of freshly chopped Italian parsley. Serve immediately.
Recipe Tips
- Soak Your Clams: Soak them in tap water for 20 minutes before cooking to ensure they are sand-free. They’ll naturally filter out the grit.
- Remove Clams Carefully: When you’re ready to cook, remove the clams from the soaking water by hand instead of pouring them into a strainer. This prevents sand that’s settled at the bottom from getting poured back onto your clean clams.
- Choose the Right Pasta: The sauce adheres well to spaghetti, but you can also use linguine or fettuccine. Regardless of the type, slightly undercook the pasta by 1-2 minutes from the package instructions since it will continue to cook in the sauce.
- Use Quality Ingredients: This simple sauce relies heavily on the quality of your ingredients. Fresh garlic, a good dry white wine, and high-quality olive oil will significantly improve the flavor of your dish.
- Don’t Overcook the Clams: If you’re using fresh clams, add them to the sauce and then cover your pan. As soon as they open, they’re done. Overcooking will lead to a rubbery texture.
- Taste as You Go: Remember to taste your sauce as you cook and adjust seasonings accordingly. It’s much easier to fix a dish that’s under-seasoned along the way than one that’s finished and over-seasoned.
- Fresh is Best: Use fresh lemon juice instead of bottled for a brighter flavor. Similarly, fresh parsley will add a better flavor and color than dried.
- Practice Safe Storage: Clams should be stored in a cool area, and not be wrapped in plastic, as they need to breathe. If a clam’s shell is open before cooking, tap it lightly; if it doesn’t close, discard it.
Storage & Freezing Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. This dish is best enjoyed fresh and is not recommended for freezing as the clams can become rubbery.
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Recipe
Clam Sauce
Ingredients
- 1 lb spaghetti
- 4 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter (divided)
- 4 to 6 cloves garlic (finely chopped)
- 2 teaspoons anchovy paste
- 1 cup dry white wine ( or dry vermouth)
- 1 cup clam juice (or fish stock)
- 2 pounds Littleneck clams (40 to 45, scrubbed or 2 cans (15 ounces) fancy whole baby clams)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (from 1 to 2 lemons)
- Salt and pepper to taste
Instructions
- Cook spaghetti in salted boiling water until slightly underdone (about 6 to 7 minutes). Reserve 1 cup of pasta water and then drain.
- In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add garlic and anchovy paste, sauté until garlic is golden.
- Increase heat to medium-high, add white wine and clam juice. If using fresh clams, add them now, cover and simmer for 7-10 minutes. Discard any unopened clams.
- Reduce heat to low, stir in lemon juice and zest. If using canned clams, add them now. Add the cooked spaghetti, tossing it in the sauce, adding reserved pasta water if needed.
- Let it simmer for 2-3 minutes, then remove from heat and stir in remaining 2 tablespoons of butter until melted. Season with salt and pepper.
- Garnish with chopped parsley and serve immediately.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.Update Notes: This recipe was originally posted in 2022 but was republished with new content, photos, tips, and an updated recipe in 2023.
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