Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

Cook this clam recipe in a delicious blend of white wine, broth, lemon juice, and crushed red pepper for a light and tasty spaghetti with clams dinner recipe.

Source: Better Homes and Gardens


Credit: Karla Conrad

Recipe Summary

45 mins
10 mins
1 hr 10 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Scrub clams under cold running water. To soak clams, in an 8-quart Dutch oven combine 4 quarts cold water and 1/3 cup salt; add clams. Soak for 15 minutes; drain and rinse. Discard water. Repeat soaking, draining, and rinsing twice.

  • In a very large skillet cook shallots in hot oil over medium heat about 2 minutes or until lightly browned. Add broth, wine, lemon juice, and crushed red pepper. Bring to boiling. Add clams; reduce heat to medium-low. Cook, covered, for 8 to 10 minutes or until clams are opened. Discard any unopened clams.

  • Toss together clams and spaghetti. Top with parsley. If desired, sprinkle with Parmesan cheese.

Nutrition Facts

318 calories; fat 5g; cholesterol 39mg; saturated fat 1g; carbohydrates 44g; mono fat 3g; poly fat 1g; insoluble fiber 6g; sugars 3g; protein 23g; vitamin a 874.6IU; vitamin c 21.8mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 3.2mg; vitamin b6 0.2mg; folate 32.3mcg; vitamin b12 0.5mcg; sodium 313mg; potassium 490mg; calcium 80.8mg; iron 0.2mg.