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Linguine + Thyme Clam Sauce


1/2 cup Unsalted Butter (8 Tablespoons)

1 Large Onion, diced

6 Stalks Celery, diced

8 cloves Garlic, minced

2 Shallots, diced

8 Sprigs fresh thyme

1/2 cup Flour

1/2 teaspoon ground White Pepper

1 teaspoon Kosher Sea Salt

4 Cups Milk, microwave 2-3 minutes to take the chill off

1 6.5oz can Minced Clams

1 6.5oz can Chopped Clams

1/4 cup Parsley, Chopped

1 lb Linguini Pasta or other pasta


  • Melt butter in a heavy bottomed plan over medium-low heat.

  • Add all chopped/minced vegetables and thyme to butter and sauté until soft and fragrant, about 20 minutes. Reduce heat if cooking too quickly, you want to be sure to get the thyme well cooked into the vegetables.

  • Remove Thyme sprigs. Stir in the pepper, salt and flour.

  • Cook on medium heat for 2-3 minutes.

  • Slowly add in the milk, stirring as you go to make sure you don't develop lumps in the sauce.

  • Reduce heat to low, stir in parsley. Season with additional salt and pepper to taste.

  • Cook your pasta per package directions and drain into a colander.

  • Stir in about half of the sauce with the pasta then pour the remainder of the sauce over the pasta as it is served.

Makes approximately 4-6 sinner sized servings

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