Spaghetti with Clams

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Spaghetti with ClamsRecipe
Photo: Jan Smith
Peterson notes this method for cooking clams is much like that used for moules a la marinière, the classic French mussel dish. Clams are steamed, and the steaming liquid is simmered with tomatoes, garlic, parsley, and olive oil. Unlike mussels, clams that do not open are usually fine and need only a thin knife to pry open the shells.
8 servings (serving size: 1 cup pasta, 6 clams, and 1/2 cup tomato mixture)


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6 quarts water
1 pound uncooked spaghetti
1/2 teaspoon salt
1 cup water
48 littleneck clams (about 3 pounds)
2 1/2 cups chopped seeded peeled tomato (about 1 1/2 pounds)
3 garlic cloves, minced
1/3 cup minced fresh flat-leaf parsley
1/4 cup extravirgin olive oil
Flat-leaf parsley sprigs


Bring 6 quarts water to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is al dente, stirring occasionally. Drain; place in a large bowl. Sprinkle with salt, tossing well; keep warm.

While pasta cooks, bring 1 cup water to a boil in a large Dutch oven. Add clams; cover and cook 6 minutes or until shells open. Remove clams from pan with a slotted spoon, reserving 2 cups of cooking liquid in pan. Add tomato and garlic; reduce heat, and simmer 5 minutes. Stir in fresh parsley and oil; cook 15 seconds. Serve tomato mixture and clams over spaghetti. Garnish with parsley sprigs.

Created date

June 2005

Nutritional Information

Calories 329
Caloriesfromfat 24 %
Fat 8.7 g
Satfat 1.2 g
Monofat 5.6 g
Polyfat 1.2 g
Protein 14.8 g
Carbohydrate 47.1 g
Fiber 2.1 g
Cholesterol 18 mg
Iron 10.2 mg
Sodium 189 mg
Calcium 44 mg