Ingredients for 2 Servings
Fresh Clams in Shells
Canned Clams
1 can
6 oz
¼ cup
Water ¼ cup
Fresh Garlic
2-3 cloves
Butter or Margarine 1 tablespoon
Olive Oil 1 tablespoon
Creole or Cajun Seasoning ½ teaspoon
Garlic Power ½ teaspoon








Scrub clean the fresh clam shells to remove any algae or seaweed.

Chop garlic.

Melt butter in a large saucepan with olive oil over medium/low heat.

Add chopped garlic.

Just before the garlic starts to brown add the milk, water, & the juice from the canned clams. Do not add the canned clams at this point.

Stir in the seasoning & garlic power.

Once it starts to boil add the fresh clams in their shells.

Cover saucepan & let the clams steam for approximately 15-25 minutes or until all the clams open.

In the meantime boil the linguine in a second saucepan.

Once the clams open, add the canned clams. Give the canned clams a couple of minutes to warm.

Strain the linguine then place in a large serving bowl. Pour the clams & the sauce over the linguine & serve.


Cooking - Clams Over Linguine