Linguine With Smoked Bacon, Leeks and Clams Recipe (2024)

The preparation method risks leaving you with a dinner full of mud if you have a bad clam. Instead put the scrubbed clams in a deep saucepan, cover and cook on medium heat while stirring often with a slotted spoon, removing clams as soon as they open. Then pour the clam broth through a paper towel into a glass. Swirl each clam in the broth to remove any grit, put in a bowl with a bit of olive oil, then filter the broth again. Add the broth to the pan when you add the wine; add clams at the end.

Would this work with mussels in place of clams? Clams are quite expensive, because the shells are like heavy rocks and they're sold by the pound. With mussels, you get a lot more meat for your money. Also their taste should blend well with the smokey bacon.

You might also try co*ckles instead of littlenecks. They're often cheaper and just as good, if not better, in pasta dishes.

I halved this for my husband and me, and went a little heavy on the veggies and wine. I used maple-smoked bacon which added a slightly sweet note. It was killer good and will be repeated whenever I can get my hands on some fresh clams.

I can’t see why not. I just bought some prosciutto and mussels and plan to use them in this recipe.

I make this a handful of times a year and it’s one of our favorites. The first few times I made with regular bacon but then I finally got slab smoked bacon from the butcher and cut into cubes and wow it’s worth seeking out! The flavors of the bacon, clam, white wine sauce, tomatoes are just sooo good! No need to make any changes IMO. Only things I do differently is reducing amount of pasta and clams since I’m cooking for 2 but I still use same amount of wine/sauce since I like a saucy pasta!

I buy frozen, cooked clam meat (from Whee) and then reduce a mixture of bottled clam juice, lemon juice, white wine and butter to enrich the sauce. Then I add the clams, sauce, a grinding of pepper and fresh parsley to the pasta and toss

This is an extremely delicious meal! I’ve made this at least a handful of times and when I planned to try a different clam recipe the last time I got clams my husband pleaded to make this again instead. I follow the recipe almost exactly except I get 2 lbs of clams and use much less linguine. If you can get slab smoked bacon it really adds something special and compliments the clams more than normal bacon. Lemon is a must as well. Finally, bakery bread needed to soak up the yummy broth/sauce!

I made this nearly as the recipe states, but subbed sundried tomatoes because I was out of fresh ones, and found this very dry, maybe due to the sub. I will add half a cup or so of the pasta water next time to the dish as I'm moving the pasta to the pan. I served the dish with fresh sour dough and it was to die for. The flavors are next level. Did not use any salt as bacon was plenty salty.

Love this recipe! But clams are not easy to find here in Appalachia. Nor leeks. I often make it with canned clams and onion. Still delicious and budget friendly too.

We had two cans of baby clams because we planned for a fast dinner of linguine and clam sauce, but this was an easy way to jazz that dish up with things we usually have on hand anyway. Took advice to add juice from one of the cans as well to make a saucier dish. The leeks and pine nuts especially were delicious. Wolfed it down, would make again.

This is a terrific recipe! I’ve now made it 2x. Since I’m only cooking for 2 my ratios are a bit different. I only have 2 lbs of clams and use less pasta but otherwise make the recipe quite closely. The first time I made it, I accidentally spilled/poured waaay too much red pepper flakes and had to scoop them out so it ended up very spicy but still very good! The 2nd time since I knew it could take some heat, I added more than a pinch. I definitely recommend adding the 3T of lemon juice. Yum!

I made as the recipe and it was delicious! Husbands and 2 teen sons devoured it!

Great recipe. I had everything but the bacon and used dried chorizo chopped up in its place. My family and I loved it.

The leeks make the recipe. Doubled the wine, substituted andouille sausage for bacon and canned diced tomatoes because I didn't have fresh. Omitted the black pepper and added more cayenne. Super delicious.

Followed the recipe very closely but next time I would add a lot more garlic and red pepper flakes. This was a bit bland. But with a few tweaks could be great.

Be careful that the linguine doesn’t burn when you add the clams and turn the heat up.

Reediculous. One of our all time favs. Zuke noodles r the way 2 go.

Very good. The leeks instead of onions makes this dish great. Add a can of minced clams after the in-shell clams start to open. A tablespoon of oyster or fish sauce doesn't hurt. Cook it down so next to no liquid remains.

Used countnecks and loved it. I also used pepper bacon because I had it and needed to use it. We like spicy, so I doubled the red pepper flakes. Next time I will triple it and add the cayenne, to taste, but again, we are partial to spice in my household. Delicious !