Fresh Clams with Aunt Patty
As promised, here’s my Aunt Patty’s fresh clams recipe—straight from her kitchen to yours.
I grew up surrounded by women who showed their love through food—my mom, my grandmothers, lots of aunts, and so many other women along the way. Their kitchens were always filled with a lot of laughs and the kind of meals that stay with you long after the last bite. I love carrying pieces of their cooking into my own kitchen, where I now get to feed my own friends and loved ones!
A visit to my Aunt’s home on Bainbridge Island is one of my favorite things. Mornings start with walks along Manitou Beach, evenings unfold over vodka seltzers or a good glass of wine on the deck, and there’s always one night set aside for fresh clams—my favorite.
She sources her clams from Suquamish Seafood, just across the bridge on the Port Madison Indian Reservation. Their seafood is always incredibly fresh, and supporting local fishmongers—especially Native-run businesses when on Native land—feels just as important as the meal itself. Community-minded consumption is the most important part of a good meal.
This recipe is more of a guide than a strict rule—Aunt Patty measures with the heart, and I recommend you do the same. Adjust as needed based on how many clams you have, but we worked with about 4.25 lbs.
Ingredients
4.25 lbs fresh clams
Olive oil
Garlic (a few cloves, minced)
1 onion, diced
2-3 small potatoes, cubed
2 carrots, sliced
½ stick butter
Dry white wine (a few generous glugs)
2 cups vegetable stock
A pinch of saffron
½ tbsp Italian seasoning
Salt, to taste
Linguine
½ cup reserved pasta water
1 lemon
Crusty bread & parmesan (for serving)
How to Make It
Prep your ingredients. Chop all vegetables and aromatics. Rinse the clams well.
Start the pasta. Bring a large pot of heavily salted water to a boil. Cook the linguine until tender.
Build the broth. In a wide, deep pan, heat olive oil over medium heat. Add garlic, onion, potatoes, and carrots. Sauté for a few minutes until fragrant.
Simmer. Pour in the vegetable stock and let everything simmer together for a few minutes. Add the saffron and stir.
Enrich the broth. Stir in butter, wine, and Italian seasoning. Season with salt to taste.
Cook the clams. Once the butter has melted, add the rinsed clams. Cover and let them steam, stirring occasionally, until they open. (Discard any that don’t open—no forcing them!)
Finish the dish. Reserve ½ cup of pasta water before draining the linguine. Add the pasta water to the clam pot and stir.
Serve. Plate the linguine, ladle the clams and broth over top, and finish with a squeeze of fresh lemon. Serve with crusty bread and a sprinkle of parmesan.
Enjoy every last bite—preferably with good company, a glass of wine, and the sound of the sea nearby.