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Bar Clam Linguini


  • 1 pound bar clam meat, thawed

  • 1 pound box linguini, cooked

  • 2 cups fresh leek, washed and chopped

  • 1 red pepper, diced small

  • 1 tbsp fresh minced garlic

  • 6 tbsp salted butter

  • 2 cups 36% whipping cream

  • Juice of 1/2 fresh lemon

  • 3 tsp salt

  • 2 tsp black pepper

  • Fresh cracked pepper (optional)


  • Begin by removing tongue pieces of clam meat. Slice tongue meat into thin strips. Add to remaining clam meat and season with 1 tsp of salt and 1 tsp of pepper.

  • Preheat a large non-stick fry pan over high heat for 3 mins. Add 3 tbsp of butter to pan. Add clam meat to pan and quickly fry for 30-40 seconds. Remove clam meat and juice from pan. Set aside.

  • Return pan to high heat. Add the remaining 3tbsp of butter. Add leek and red pepper and cook until softened - about 2 mins. Add 3 tbsp of garlic to pan and continue to cook for 30 seconds. Add cream to pan and season with 2 tsp of salt and 1 tsp of black pepper. Bring cream mixture to a boil and heat until it begins to thicken. Add clam meat and juice, cooked linguini and juice from 1/2 a lemon. Stir until linguini is coated and heated through. Transfer to serving bowls and garnish with fresh cracked pepper, if desired. Enjoy!

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