Simply Healthy Family: Pasta with White Clam Sauce


Pasta with White Clam Sauce

If you like Boston Clam chowder, than you're going to loooove this white clam spaghetti!
Actually, in all honesty, I do not adore clam chowder because of the super thick cream sauce. It always leaves me feeling like I have a rock in my tummy. I do however adore clams! Fresh clams would be wonderful in this, but I decided to cheat a little and use canned clams from Trader Joe's.
If you are lucky enough to get your hands on some fresh clams, make sure you do your research about choosing good ones and how to prepare them. I got this recipe from Anja's Food for thought and played with it just a little. I also doubled the recipe. This was so good the next day!  


You will need:

14 oz Whole Grain Spaghetti

2 tablespoons real butter
3 garlic cloves, minced
2 tablespoons minced anchovies
1 cup celery stalks, chopped
2-14 oz. cans clams  OR 8 oz/200g fresh clam meat
3/4 cup fish stock OR clam juice
1/4 cup Creme Fraiche or cream ( I used Half and Half, to cut a few calories )
1/4 cup fresh parsley, chopped
1 tablespoon Herbamare (or Bragg's All)  seasoning
Freshly ground pepper to taste
grated Parmesan to garnish
* tip:  stay away from salt, anchovies are salty enough. flavour with Herbamare which is a natural blend of yummy veggies that go perfect with this dish.

Putting it all together: 
Cook spaghetti according to instructions.

Meanwhile, heat butter over medium heat in a pan. Saute minced garlic and anchovies for 2-3 minutes, then add celery stalks. Cook for another 2-3 minutes, stirring occasionally. Add fish stock/clam juice and clam meat, scraping browned bits off bottom of pan with a broad spoon. Bring to a boil, then simmer for another few minutes. Take off the heat. Stir in cream and season with herbamare and fresh cracked pepper.

Drain cooked spaghetti. Transfer back to the pot and stir in the the clam sauce. Transfer to plates and garnish with grated Parmesan cheese. Serve immediately.


  1. Looks really delicious! My kids would love this, great idea to make a double batch, a perfect left-over for next day!

  2. We love clams too! When we lived on the east coast...we had so many lovely clam dishes! This just might have to happen down here in Austin. Thanks for sharing Gwen, and I hope your week is full of love!

  3. I'm only meh about clam chowder, especially if it is too thick. But I think it's inspired to use as a pasta sauce! I can imagine how good that would be.

  4. Wow, I've got two jars of clams sitting in my pantry, and some chopped green onions sitting in the freezer - dinner tonight!

    I've got a New England Clam Chowder recipe coming up next week, I hope it changes your mind on the gloppy creaminess issue - it does have one cup of cream for 6 servings but since that is not what thickens the soup you could do with less or none. A lot of chowder recipes have it wrong - creaminess should not be obtained by using copious amounts of cream! Starch from the potatoes and a simple roux should all play a role in adding to the thickness.

    Thanks for the inspiration! Yum, yum clams!



  5. What a wonderful linguinne and clams recipe! we have them once a week, thanks to our local Wegmans!
    Thanks for the friend request on Face Book!

  6. I'm not a big clam chowder fan either but I love that this isn't heavy but still has that delicious clam flavor! Great dish.

    Thanks so much for stopping by my blog! I really appreciated your super-sweet comments and I am so happy that you found me so that I could find YOU. Love your blog!

  7. It sounds awesome! I bet the addition of anchovy takes it to a whole new level of goodness!

  8. My Hubs will flip over this.. I mean, this is his kind of thing. I have to try this. I love clam chowder, but I think it's because I can't recognize the clams. They kinda weird me out, but your dish looks very appetizing. Marking this one right now. thanks Gwen!

  9. I saw a similar recipe this week on another blog. You guys are totally pressuring me to make this. Fine. I will. It looks amazing.


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