Happy As A Clam!

Lord, I love a man who can cook!! Last night my husband “Chef Phil” made linguini with white clam sauce using native RI clams, fresh herbs, handmade linguini & freshly shredded parmesan cheese from a local dairy– we are happy as clams!  Life is good!

The way to this woman’s heart is through her stomach, what’s more… these beauties are not only the way to my heart, they are good for my heart too!

Clams have heart healthy fats! Clams contain about 140 milligrams of omega-3 fatty acids per 100 grams (about 3 1/2 ounces.) How does that compare with recommendations? There are no formal dietary recommendations for omega-3 intake, but studies have shown that 250 to 500 milligrams per day may be useful in achieving optimal heart health. If you are getting tired of eating oily fish each week to meet recommendations, add clams to your recipe rotation a few times a month.

Don’t be chicken….clams qualify as a lean protein with more than 20 grams of protein and less than two grams of fat in a three-ounce serving. Clams have more protein than oysters and scallops, but roughly the same protein and fat content as chicken. There are major differences, however, in the nutrient profile of clams and chicken. Clams contain significantly more vitamins and minerals than chicken. It makes nutritional sense to choose clam chowder over cream of chicken soup!

Don’t have a cow– clams have more iron than beef! Clams are surprisingly high in iron. So high, in fact, that t-bone steaks don’t compare. A three-ounce serving of cooked clams, or about nine small clams, has about 24 milligrams of iron. That’s more iron than recommended each day for most adults (iron RDA is 18 milligrams per day for pre-menopausal women and eight milligrams per day for adult men and post-menopausal women.) Some individuals, especially women, have a difficult time getting enough iron each day, resulting in anemia if not treated. If you suffer from low iron, eating clams occasionally will help maintain your iron. The minerals in clams doesn’t stop with iron… clams are a good source of phosphorus, potassium, zinc, copper, manganese and selenium, as well.

We are fortunate to live in the Ocean State– where fresh seafood is bountiful from our shores.

Here’s our yummy recipe– give it a go!

Linguini with White Clam Sauce

Phil used canned baby clams in addition to fresh littlenecks in this pasta, but you could easily use one or the other. If you want to omit the canned clams, stir about a half cup of clam or fish stock into the sauce. You’ll also want to be sure to slice the garlic, not mince it. This will allow it to melt into the sauce and will give you a nice, mellow flavor rather than a bitter one.


  • 8 ounces dry linguini
  • 2 Tbs olive oil
  • 1/2 small onion, minced
  • 1 head garlic, sliced
  • pinch dried hot red pepper flakes
  • pinch dried oregano
  • 8 Tbs dry white wine
  • 1/2 can baby clams, plus juice
  • 12 littleneck clams, scrubbed well
  • 1 Tbs butter, cut into small pieces
  • 1/3 cup chopped fresh parsley
  • salt and pepper to taste

Prepare the linguini according to the directions of the package.

While that cooks, heat the oil in a large skillet or pot set over medium-high heat. Add the onion and sauté until it begins to soften. Add the garlic, red pepper, and oregano and cook for 1 minute, taking care not to burn the garlic.

Stir in the wine (the sauce will turn white as you add it!) and the liquid from the baby clams. Cook for a few minutes to allow the flavors to come together. Add the littlenecks, cover, and steam for about 5 minutes or until the clams open. Stir in the baby clams and cook until just heated through. Remove from heat and set aside the littlenecks. Stir in the butter and parsley. Season to taste with salt and pepper.

Drain the pasta and return to the pot. Add the sauce to the pasta and toss to coat. Top with littlenecks.

Enjoy and be happy as a clam!


In health,




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