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Prep 20 mins
Cook 20 mins
- 36 littleneck clams (the smaller the better)
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic
- 1 ounce Canadian bacon or 1 ounce smoked ham, thinly sliced
- 1⁄4 teaspoon hot pepper flakes
- 1⁄2 cup dry white vermouth or 1⁄2 cup dry white wine
- 1 cup bottled clam broth or 1 cup fish stock
- 1 baking potato, peeled and cut into 1/4 inch dice (about 1/2 pound)
- 8 ounces spaghetti (spaghettini and linguini can be used)
- 1⁄2 flat leaf parsley, chopped
- Bring 4 quarts of water to a boil in a large pot for cooking pasta.
- the clam shells under cold water with a stiff bristle brush.
- Heat the olive oil in a large nonstick skillet. Add the garlic and cook over a medium heat until fragrant but not brown, about 1 minute. Stir in the bacon and pepper flakes and cook for 1 minute. Add vermouth and bring to a boil.
- Add the clam broth, and bring to a boil.
- Stir in the potatoes and clams, tightly cover the pan, and cook until the shells open and the potatoes are tender, about 8 minutes.
- Cook the spaghetti in the boiling water until al dente, about 8 minutes.
- Drain the pasta in a colander.
- Stir it into the sauce and cook until thoroughly heated and coated with sauce, about 2 minutes.
- Stir in the parsley and serve at once.
The white wine (I used an inexpensive local wine put out by Bully Hill Vineyards) and the flavor of the clams fused together and complemented the whole dish. This dish was very easy to make, and the whole family enjoyed it.