• 50 littleneck clams

• 4 shallots

• 3 stalks celery

• 5 garlic cloves

• 1 ½ tablespoons dried thyme (or fresh thyme)

• 2 teaspoons salt

• 1 teaspoon pepper

• ½ teaspoon red pepper flakes

• 3 tablespoons butter

• 1 tablespoon olive oil

• ¾ cup white wine (Chardonnay or Chablis)

• 1 cup chopped clams with juice

• Fresh parsley

• 1 lb linguine pasta

1. Prep Pasta

• Cook linguine according to package. Set aside.

1. Start Base

• In large stock pot, heat olive oil and add shallots and celery.
• Cook 5–6 minutes on medium heat until softened.
• Add salt, pepper, thyme, and garlic. Cook another 2 minutes.

1. Deglaze and Add Clams

• Add wine to deglaze pan, increasing heat to medium-high.
• Add clams and cover.

1. Add Flavor

• After 5 minutes, add butter, red pepper flakes, and chopped clams.
• Quick stir and return cover.
• Check every other minute for clams to all open.

1. Finish and Serve

• When all open, turn heat off and add cooked pasta to pot and stir.
• Add fresh parsley and serve.

Note

Can add more to spices according to taste.