Clams Vongole Recipe

Clams Vongole Recipe

Our local Littlenecks Clams are the star of this dish. Plump and buttery with a perfect balance of sweetness and brine, their flavor blends beautifully with pasta in spicy garlic + wine sauce. Dinner comes together lightening fast and tastes like Cape Cod summer in a bowl.  They’re available year-round at Mac’s Seafood Markets or to ship from Mac’s Online Shop.

Clams Vongole

with Local Littleneck, Pasta and Spicy Garlic Wine Sauce Serves 2 -3

VIDEO! Make Clams Vongole with Mac

Click to download RECIPE CARD>>Clams Vongole


  • 8 – 10 littleneck clams (per person)
  • 1 – 2 bulbs garlic, sliced thin
  • 1 shallot or small white onion, sliced thin
  • 1 cup parsley, rough chop
  • 1 cup dry white wine
  • Pinch of red chili flakes
  • 2 tbsp. olive oil
  • 4 tbsp. unsalted butter
  • 2 tbsp. lemon (optional)
  • 1 lb. pasta
  • Parmesan cheese (optional)

Local Ingredient Source: Fresh Littleneck Clams – available year-round at your local Mac’s Seafood Market


  • Rinse clams under cold water to remove sand and grit. Bring salted water to a boil and cook
    pasta al dente. Drain and set side.
  • In large sauté pan over medium-high heat, add 2 tablespoons of olive oil, chili flakes and
    littleneck clams. Cover and simmer for 3 – 4 minutes. Add sliced garlic, shallot and half of the
    chopped parsley. Stir and cover for 2 – 3 minutes. Reduce heat to medium/low. Add ½ cup of
    white wine and stir. Cover the pan and gently shake to help the clams pop open. Remove
    one by one and place clams in a large bowl.
  • Add an additional ½ cup of white wine and 2 – 3 tablespoons of butter to thicken the sauce.
    Pour any reserve broth from the clam bowl into the pan. Reduce for 2 – 3 minutes. If there
    isn’t enough sauce, add more white wine and butter and further reduce. If you want to
    brighten up the flavor of the sauce, add 1 – 2 tablespoons of fresh lemon juice. Give the
    sauce a taste. The briny clam broth enhances the flavor, so you may not need any
    additional salt to season.
  • Place some cooked pasta in the sauce or plate pasta in a bowl with 8 – 10 clams around the
    outside. Pour the sauce over top of the pasta and garnish with the remaining
    fresh parsley. Finish with grated Parmesan cheese (optional).


  • You can remove clams from the shell once they are open and toss back into the sauce.  It’s harder to portion equally this way, but easier to eat!

Recipe Courtesy of Mac’s Seafood. All rights reserved.