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Spicy Clams with Pasta

Spicy Clams with Pasta

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There is nothing like fresh seafood plucked from the sea.  Last weekend I picked up a couple dozen sweet Manilla clams from Hog Island Oyster at the Berkeley Farmer’s Market.  Hog Island Oyster is an oyster farm located north of San Francisco, in an area called Tomales Bay.   The company was founded by three marine biologists who shared the same passions, the ocean, and quality seafood.  They quit their day jobs and started Hog Island Oysters in 1983 and ever since they have been producing bushels of  Pacific Oysters (Crassostrea gigas), Kumamoto Oysters (Crassostrea sikamea), Atlantic Oysters (Crassostrea virginica) and mussels as well as the sweet Manila clams that I picked up.

Spicy Clams with Pasta 0310

At first, the clams caught my eye because they were so small and oddly, cute.  I bellied up to the makeshift oyster bar, slurped down a couple sweet oysters and made my decision.  The last two dozen of clams would be coming home with me.  I knew they would be plump, sweet and delicious by themselves, so I decided not to get too crazy about cooking them.  Something simple.  On the drive home I decided I would steam them with yellow onion, lots of garlic, piri piri and white wine. I served them simply over a big bowl of freshly made pasta with a loaf of warm crusty bread ….. all that was left was to pass the wine!

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Spicy Clams with Pasta


  • 1 yellow onion, small dice
  • 6 cloves garlic, minced
  • 4 tablespoons piri piri sauce – Portuguese hot sauce
  • 3 tablespoons olive oil
  • 2 lbs small clams, scrubbed clean
  • 1/2 bottle white wine
  • parsley, handful, roughly chopped
  • kosher salt, to taste
  • fettuccine, we like to make ours

How To:

  1. Heat olive oil in a large dutch oven.
  2. Add onion, cook over low heat, until soft, about 15 minutes.
  3. Add garlic and piri piri sauce, give a stir.
  4. Add clams, give a couple good stirs to mix ingredients.
  5. Pour in about 1/2 bottle of white wine.
  6. Cover with a lid and let steam until clams pop open.
  7. Season with salt.  Stir in parsley.
  8. Pour over a big bowl of pasta.
  9. Serve.
  10. Eat.
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Amy B.

Saturday 10th of April 2010

wow, looks so good! I just need to work on my pasta-making skills then I'm all set! thanks for this one! :-)

allison lemons

Tuesday 6th of April 2010

How did I miss this post?? I bought clams from them last week, and made it with the tomato sauce I jarred last summer. SO good! Can i invite myself over the next time you make this (um, seriously)?

web design

Tuesday 30th of March 2010

People who live near the sea will have more chance to eat more seafood such as clams.But i have no chance.We have to buy seafood if we want to eat.

Kate @ Savour Fare

Monday 29th of March 2010

I don't usually love clams, especially with pasta, but this dish might just change my mind. I love the addition of the hot sauce!


Monday 29th of March 2010

I have a pasta machine that I have been wanting to use and just have not had the guts to do it lol! I would love to make my own pasta using Kamut Khorasan Wheat for sure :) Thanks for the recipe.