Steamed Clams with Spicy Tomato Corn Broth and Fettuccine



Serving size

12 clams with 2 ounces pasta and sauce
30 Minutes

This recipe can be multiplied but does not make good leftovers.

Steamed Clams with Spicy Tomato Corn Broth and Fettuccine


3 quart Water
4 ounce Whole Wheat Fettuccine (or gluten-free fettuccine)
1 tsp.. Unsalted butter
1 Medium Shallots, raw (minced)
1 medium Carrots, raw (peeled and cut into small dice)
1 Medium stalk Celery, raw (small dice)
1/2 cup White wine
1/2 cup Water
2 Tbsp. No salt added tomato paste
1/8 tsp. Cayenne pepper
1 pound (with shell), yield after shell removed Fresh clams (about 24 littleneck clams)
1/4 cup Corn, sweet, yellow, raw
1 slice Prosciutto (cut into small dice)
1/2 medium Tomatoes (seeded and diced)
2 Tbsp. Fresh parsley (chopped)
2 ounce Sourdough bread (or gluten-free bread)


Place the water in a stock-pot over high heat.

When it is boiling add the fettuccine and cook, stirring occasionally, until almost done.

There should be a slight firmness to the pasta.

While the pasta is cooking place the butter in a large skillet over medium-high heat.

Add the shallots, carrots and celery.

Cook for about 2 minutes until slightly soft. Stir frequently.

Add the white wine, water, tomato paste, salt and cayenne pepper to the pan.

Increase the heat to high, and as the liquid begins to boil, stir to blend the tomato paste into the broth.

Add the clams, corn, and proscuitto.

Cover and cook, stirring once or twice, until all of the clams have opened.

Drain and rinse the cooked pasta.

Divide between two large soup bowls.

Using tongs, place 1/2 of the opened clams in each bowl on top of the pasta. If a clam has not opened, discard it.

Pour the broth over the clams and pasta.

Top with the tomato and parsley.

Serve with the sourdough bread.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta and gluten-free bread in this dish.


This is NOT a low sodium recipe.

Recipe Notes

For this recipe it is best to clean your clams beforehand.  Place two liters of cold water in a large bowl with 2 tablespoons salt.  Stir until the salt has dissolved.  Scrub the clams to remove excess dirt and place in the bowl to rest for at least 2 hours in the refrigerator.  The clams will expel most of the grit and your dish will be tastier.

This is a perfect weeknight dish.  The veggies take only a few minutes to prep and the dish takes about 20 minutes to cook (faster and a lot tastier than making something like Hamburger Helper).

It is a simple quick meal that is perfect on a cold winter night or a hot summer day. If you don’t like spicy food, this recipe is equally good without the cayenne pepper.  You can use frozen corn if fresh corn is not in season.

"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."

Lewis Grizzard, Georgian humorist