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Total Time
1hr
Prep 20 mins
Cook 40 mins

I developed this recipe while we were on vacation on Tybee Island a few years ago. I was sitting on our dock reading about clams and realized there was a clam bed right off the dock. One hour and one pair of muddy shoes later, we had three dozen beautiful quohogs in a pot simmering. Of course, if you don't have a dock or simply don't like to get muddy, I've adapted the recipe for canned clams. If canned, use 3 6.5 oz cans.

Ingredients Nutrition

Directions

  1. In large pot, sweat onions in small amount of olive oil until translucent. Add clam juice and stir. If using fresh boiled clams, add 2/3 cup of boiling liquid.
  2. Add all other ingredients and bring to low boil, stirring frequently.
  3. Cover and turn down to a simmer for 30 minutes, stirring occasionally. If thicker consistency desired, remove lid and simmer until thickened.
  4. In medium pot, boil water and cook angel hair pasta until al dente. Drain.
  5. Serve sauce over cooked angel hair pasta.
Most Helpful

5 5

THIS was incredible! We had a few friends over for a nice September evening last night. I had extra clams left over from a clam bake a couple of days ago, so these were already steamed. I threw them in the light balsamic vinaigrette salad dressing prior to heating up the sauce to give them even more flavor. I loved the spinach, the dry wine added just such a nice background taste that was delicate and molded perfectly with the sauce. Thank you so much Auntie Mags for a winner and an easy winner at that! Will make tons of times!