Clam Linguini in White Wine Butter Sauce

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Compliments of: Whistler’s Wood-Fired Kitchen


  • 12 middle neck clams
  • 3 oz. chardonnay
  • 2 oz. heavy cream
  • 1 oz. butter
  • 1 oz. shallots
  • ½ cup chicken stock
  • 1 tsp. minced garlic
  • 2 Tbsp. Romano
  • Pepper to taste
  • 8 oz. cooked linguini
  • Lemon wedge



Add butter, garlic, and shallots to a large pan. Cook on high for 2-3 minutes to soften shallots. De-glaze pan with white wine. Add chicken stock and clams. Cook until clams open (about 6-7 minutes). After clams open, add linguini, cream, pepper and Romano. Heat until sauce thickens and pasta has warmed. Garnish with lemon wedge.