Linguine and Clams in Ginger-Soy Broth Recipe

Name: Linguine and Clams in Ginger-Soy Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (packed) fresh cilantro leaves; 4 tablespoons canned low-salt chicken broth; 6 teaspoons reduced-sodium soy sauce; 6 teaspoons minced peeled fresh ginger; 4 teaspoons oriental sesame oil; 4 teaspoons minced seeded jalapeno chilies; 2 teaspoons minced garlic; 32 littleneck clams, scrubbed; 12 ounces linguine, freshly cooked; 1/2 cup finely chopped red bell pepper; 1/4 cup thinly sliced green onions

Servings: persons

1 cup (packed) fresh cilantro leaves
4 tablespoons canned low-salt chicken broth
6 teaspoons reduced-sodium soy sauce
6 teaspoons minced peeled fresh ginger
4 teaspoons oriental sesame oil
4 teaspoons minced seeded jalapeno chilies
2 teaspoons minced garlic
32 littleneck clams, scrubbed
12 ounces linguine, freshly cooked
1/2 cup finely chopped red bell pepper
1/4 cup thinly sliced green onions

1
Preheat oven to 400F.
2
Place 2 large baking sheets in oven to heat.
3
Cut 4 sheets of foil, each about 18 inches long.
4
Place 1 foil sheet on work surface.
5
Arrange 1/4 cup cilantro on 1 half of foil.
6
Top with 1 tablespoon broth, 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons ginger, 1 teaspoon sesame oil, 1 teaspoon jalapeno and 1/2 teaspoon garlic.
7
Arrange 8 clams atop.
8
Fold foil over, enclosing contents completely and crimping edges tightly to seal.
9
Repeat with remaining 3 foil sheets, cilantro, broth, soy sauce, ginger, sesame oil, jalapeno, garlic and clams.
10
Place foil packets on heated baking sheets.
11
Bake until clams open, about 20 minutes (discard any that do not open).
12
Divide linguine among 4 bowls.
13
Open 1 foil packet over pasta in each bowl to retain juices.
14
Sprinkle with bell pepper and green onions and serve.

112

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 1 cup (packed) fresh cilantro leaves, 4 tablespoons canned low-salt chicken broth, 6 teaspoons reduced-sodium soy sauce, 6 teaspoons minced peeled fresh ginger, and more.

Yes, Linguine and Clams in Ginger-Soy Broth 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!

Linguine and Clams in Ginger-Soy Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions