Prep 30 mins
Cook 20 mins
The rich flavor of the mussel and clam together.
- 2 dozen littleneck clams, scrubbed
- 1 dozen mussels, debearded and rinsed
- 1⁄3 cup dry white wine
- 2 teaspoons grated lemons, rind of
- 2 slices thick-sliced bacon, finely chopped
- 1 cup chopped onion
- 2 teaspoons minced garlic
- 1⁄4 teaspoon thyme
- 2 (8 ounce) bottles clam juice
- 2 tablespoons butter or 2 tablespoons margarine, softened
- 2 tablespoons flour
- 1 lb linguine or 1 lb this spaghetti, cooked according to package directions
- 1⁄4 cup chopped fresh parsley
- Place clams, mussels and wine in large saucepot.
- Cover, cook over high heat for 8-10 minutes until clams and mussels are open.
- Transfer clams and mussels to large bowl using slotted spoon (Discard any unopened shellfish).
- Strain shellfish broth through a fine sieve lined with damp paper towel, set aside.
- When clams and mussels are cool enough to handle, remove clams from shells and chop.
- Transfer to bowl, remove mussels from shells and add to chopped clams.
- Heat large skillet over medium-high heat.
- Add bacon in same skillet and cook until crisp.
- Transfer with slotted spoon to drain on paper towel.
- Reduce heat to medium, add onions to drippings in skillet and cook for 4 minutes until translucent.
- Add garlic and thyme, cook 1 minute more.
- Pour in reserved shellfish broth and bottled clam juice and bring to a boil.
- Mash butter and flour in small bowl to form a paste, add to sauce with mussels and chopped clams.
- Boil 1 minute.
- Toss sauce with linguine in large bowl.
- Top with bacon and chopped parsley.