Bobby Flay White Clam Sauce Recipe

Name: Bobby Flay White Clam Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 3 cloves garlic, sliced thin; Pinch of crushed red pepper; 1 cup dry white wine; 1 cup bottled clam stock; 11/2 pounds littleneck clams, scrubbed; 2 tablespoons cold, unsalted butter; Salt and freshly ground black pepper; 1 pound linguine, cooked to al dente; 1/4 cup chopped flat leaf parsley; 1 tablespoon chopped oregano; 1 loaf crusty bread, sliced

Servings: persons

1/4 cup extra virgin olive oil
3 cloves garlic, sliced thin
Pinch of crushed red pepper
1 cup dry white wine
1 cup bottled clam stock
11/2 pounds littleneck clams, scrubbed
2 tablespoons cold, unsalted butter
Salt and freshly ground black pepper
1 pound linguine, cooked to al dente
1/4 cup chopped flat leaf parsley
1 tablespoon chopped oregano
1 loaf crusty bread, sliced

1
1. Heat oil in a medium stockpot over high heat. Add garlic and cook for a minute.
2
2. Add crushed red pepper and cook for a few seconds.
3
3. Add white wine and clam stock and cook until the mixture reduces by half, about 3 minutes.
4
4. Add the clams, cover the pot and cook until the clams open. Discard any that do not.
5
5. Remove the clams with a slotted spoon to a bowl.
6
6. Bring the liquid that the clams have cooked in to a boil over high heat and cook until reduced by half. Add the butter and cook until melted, season with salt and pepper.
7
7. Stir in the pasta, parsley and oregano until combined. Return the clams to the pasta. Plate in large shallow bowls and serve with lots of sliced bread.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 3 cloves garlic, sliced thin, Pinch of crushed red pepper, 1 cup dry white wine, and more.

Yes, Bobby Flay White Clam Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bobby Flay White Clam Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions