clams with linguine and tomatoes out of pan

Island Made Clams Linguine

Fresh Ocean Clams, Horseradish Cream sauce, Tomato, Basil, Linguine

This is a fun twist on the traditional clam’s linguine of old. Unlike the classical recipe’s use of chopped clams we’ve incorporated fresh hard-shell ocean clams from Island Made, which give you a taste of the deep Atlantic waters from which they came. Serves 2


  • 2 oz Blend oil
  • ¼ ea shaved yellow onion
  • 4 cloves garlic crushed
  • 1 cup cream
  • 1 Tblsp Grain Mustard
  • 1 Tblsp Prepared Horseradish
  • 4 oz Island Made Clams
  • 6 oz linguine cooked al dente
  • 2 Tblsp capers, rinsed of excess brine
  • 6 ea cherry tomato, cut in ½
  • 5 leaves fresh Basil, Torn or Chiffonade



  1. Heat oil in sauté pan
  2. Cook onions and crushed garlic until lightly browned
  3. Add cream, grain mustard and horseradish and simmer for 2 minutes, just to start the reduction process
  4. Add clams, capers and tomatoes, cook for about a minute
  5. Add pasta, cook until sauce is thick enough to coat linguine, finish by tossing with fresh basil,
  6. Season with fresh cracked pepper
  7. Cheese is not necessary but optional

Note:  This should be a quick process and its important to not cook your clams for a prolonged period of time as they will shrink and toughen up when overcooked.  Great with Garlic bread!

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