Can I use fresh clams for this recipe?

If you are willing to put in the extra time and work, you absolutely can! You are going to need about 8 to 10 clams per person, and you should shuck and and cook them before you start the rest of this recipe. Here's a great resource for how to prepare fresh clams.

Can I use light cream for this recipe?

You can! You won't get the super rich flavor and texture that you get from heavy cream, but it will still be scrumptious.

What is cornstarch and what does it do in this recipe?

Cornstarch is a white tasteless powder made from corn kernels. It is super helpful as a thickener in sauces, gravies, soups, and desserts...make sure you dilute it with cold water and not hot.

Have a question that I didn't cover?

Pop your question in the comments section below and I will answer pronto!

Linguine with Creamy Clam Sauce

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5 from 2 reviews

Make your favorite pasta with clam sauce even more scrumptious with this recipe for a linguine with creamy clam sauce! A luxuriously different supper.

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

2 tablespoons olive oil
1 tablespoon chopped garlic
2 tablespoons chopped fresh parsley, plus more for garnish
1 cup halved cherry tomatoes
1 eight ounce can whole baby clams with their juice
1 cup heavy cream
2 tablespoons cornstarch
12 ounces cooked linguine

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Instructions

Cook up ten ounces of linguine according to package directions in heavily salted water. Drain and set aside.
While the pasta is cooking, heat olive oil in large skillet over medium heat. Add garlic, parsley and tomatoes and cook for two minutes.
Add baby clams with their juice and cream and simmer for 5 minutes. Mix cornstarch with 3 tablespoons cool water and add to the sauce. Simmer another 2 to 3 minutes or until slightly thickened. Season to taste with salt and pepper.
Toss sauce with cooked pasta, divide among plates, garnish with parsley and serve.

Notes

- Linguine: This is the traditional pasta used for clam sauce recipes, but it works with spaghetti and fettuccine as well.

- Clams: You can use whole baby clams or chopped clams for this recipe. Canned clams also come in a minced variety, but we like a little more substance, so whole baby clams will always be our first choice!

- Tomatoes: You can definitely use chopped whole tomatoes when they are in season, but we find that cherry tomatoes work the very best for this recipe (and unlike big tomatoes they are delicious all year round, for mysterious reasons).

Find it online: https://www.framedcooks.com/linguine-with-creamy-clam-sauce/