Information and Education Coordinator, Division of Marine Fisheries (DMF)
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This week’s tasty meal is the creation of Erin Burke, DMF’s Protected Species Specialist. This dish is addictively delicious and without fail, is always gobbled up during the holidays!
1 ½ pounds linguine
5 pounds littleneck clams, rinsed and scrubbed
1 yellow onion, diced
3 cloves garlic, minced
15-20 cherry tomatoes, halved
3-4 tablespoons tomato paste
½ cup dry white wine
½ – ¾ cup half-n-half or cream
2-3 tablespoons flour
2 sprigs fresh thyme
3-4 tablespoons minced fresh herbs (parsley, basil, tarragon, etc)
2 tablespoons butter
2 tablespoons olive oil
CAUTION: DO NOT ADD ANY SALT TO THIS DISH!
Begin heating water to boil for pasta.
In a large sauté pan over medium high heat, add butter and olive oil. When butter is melted, add onion, thyme sprigs, and cherry tomatoes. Sauté for 2 minutes. Add pepper to taste.
Add clams, garlic, and white wine. Cover with lid, turn heat down, and simmer. Check every few minutes, moving clams that have opened to large bowl. Continue until all clams have opened and been moved to bowl. Discard any clams that do not open.
Discard thyme sprigs. Keep remaining contents in sauté pan and set heat to low to keep warm.
Cook pasta al dente and drain.
While pasta is boiling, remove clam meat from shells and chop.
Add tomato paste to sauté pan and whisk. Mix flour with half-n-half, then add to sauté pan as well. Whisk sauce until smooth and let thicken.
Add chopped clam meat to sauté pan along with any accumulated clam juice and fresh herbs.
Put pasta into a large serving bowl and pour sauce on top. Toss to coat and serve with lemon wedges.
Make sure to have some bread on hand to wipe up any extra sauce.