Lowcountry Linguine

A wonderfully simple, yet flavorful summertime classic.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American, Southern
Keyword: clams, cooked, cooked shellfish, pasta
Servings: 4
Calories: 590
Author: Chef Peter Kornack


  • 8 oz country ham or any dry-cured, smoked ham, julienned
  • 2 cloves garlic minced
  • 8 oz white wine
  • 8 oz water
  • 4 oz unsalted butter
  • 20 clams littlenecks
  • 1 lb linguine cooked al dente
  • 2 tomatoes large, vine-ripened, diced
  • 1 tbs lemon zest
  • 2 tbs Italian parsley chopped
  • parmesan cheese shaved for garnish


  • Add first 6 ingredients to large sauté pan. Bring to a boil.
  • Reduce heat and simmer until clams just open. Remove clams.
  • Add cooked pasta to liquid in pan. Cook until just warm.
  • Add lemon zest, tomatoes and parsley. Tomatoes should be just warm, but still firm. Remove from heat.
  • Divide pasta onto 4 plates. Arrange 5 clams per plate on pasta.
  • Garnish with freshly shaved parmesan cheese. Serve immediately.



Chef Peter Kornack of the T. W. Graham & Co. in McClellanville, S.C., serves this dish in his restaurant from summer through early fall. A wonderfully simple, yet flavorful clam dish, Lowcountry Linguine combines the local with the traditional to create an instant summertime classic.
Chef Kornack prepared this recipe for the Romancing the Clam live cooking event in 2009 in Savannah, Ga.


Calories: 590kcal | Carbohydrates: 40g | Protein: 21g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 99mg | Sodium: 751mg | Potassium: 409mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1412IU | Vitamin C: 13mg | Calcium: 39mg | Iron: 3mg
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