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Manhattan Clam Linguine

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By Betty Crocker Kitchens
Updated Jun 12, 2008
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Minced clams and linguine are tossed with a creamy herb sauce for a dish sure to make a big wave at dinner.

Manhattan Clam Linguine

  • Prep Time 10 min
  • Total 38 min
  • Servings 4
  • Ingredients 13
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Ingredients

  • 3 quarts water
  • 1 teaspoon salt
  • 2 cans (6 1/2 ounces each) minced clams, drained and liquid reserved
  • 1 package (8 ounces) linguine or spaghetti
  • 1/4 cup butter or margarine
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves
  • 3/4 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
  • 1/8 teaspoon pepper
  • 3 garlic cloves, finely chopped
  • 1/2 cup whipping (heavy) cream
  • 1/4 cup dry white wine or Progresso™ chicken broth (from 32-ounce carton)
  • 1/4 cup grated Parmesan cheese
Make With
Progresso Broth

Instructions

  • Step 
    1
    Heat water, salt and reserved clam liquid to boiling in 4-quart Dutch oven. Add linguine. Boil uncovered 8 to 10 minutes, stirring occasionally, just until tender; drain. Return to Dutch oven; toss with 2 tablespoons of the butter.
  • Step 
    2
    Heat remaining 2 tablespoons butter in 2-quart saucepan. Stir in parsley, basil, thyme, pepper, garlic and clams. Cook over low heat, stirring constantly, until clams are heated through. Stir in whipping cream and wine; heat through, stirring occasionally.
  • Step 
    3
    Pour clam sauce over linguine; add cheese. Toss until evenly coated.

Nutrition

575 Calories
26 g Total Fat
35 g Protein
52 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
575
Calories from Fat
235
Total Fat
26 g
Saturated Fat
15 g
Cholesterol
130 mg
Sodium
670 mg
Potassium
700 mg
Total Carbohydrate
52 g
Dietary Fiber
2 g
Protein
35 g
% Daily Value*:
Vitamin A
28%
28%
Vitamin C
20%
20%
Calcium
22%
22%
Iron
100%
100%
Exchanges:
3 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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