Italian Spaghetti with Clams




  • 2 1/2 lbs clams
  • 1 lb spaghetti
  • 2 cloves garlic
  • 1 large tomato
  • 1 shallot minced
  • 1/4 cup olive oil
  • 1/4 cup white wine
  • 1/4 cup clam juice
  • 1 tablespoon ketchup
  • 1 cup parsley sprigs (or a combination of parsley, basil, tarragon)
  • freshly ground black pepper
  • 1/4 teaspoon freshly grated lemon zest
  • squeeze of fresh lemon juice
  • 1 teaspoon Keith Lorren’s Seafood Seasoning
  • salt to taste
  • 2-3 tablespoon whole butter
  • 1/2 teaspoon crushed red pepper flakes


  1. Place clams in a colander and rinse off under running water. (Clams will close their shells if they are fresh. Throw away any clams that do not close.)
  2. Bring to a boil 4 quarts of water and 2 teaspoons of salt. 
  3. Pour in pasta and cook until al dente.
  4. While water is heating continue the sauce preparation. 
  5. Peel garlic, slice, and cut into thin strips. 
  6. Finely dice tomato.
  7. In a wide pot or pan, heat 2 tablespoons of the oil. 
  8. Add wet clams, clam juice, wine, and heat for about 5 minutes or until clams open. (Throw away clams that do not open.)
  9. Reduce liquid by 1 third and reserve liquid for later use.
  10. Remove clams from pan. 
  11. Pull the remaining clams from their shells with a fork or kitchen tweezers, leaving a few clams in the shells for decoration. Set aside. 
  12. Pour the cooking liquid through a paper filter to remove any sand.
  13. Heat remaining 2 tablespoons of oil in the pot. 
  14. Add the shallots, garlic, and sautee for about 1 minute. 
  15. Add tomatoes ketchup, and Keith’s Seafood Seasoning, then add cooking liquid, clams, pepper flakes/black pepper, salt to taste and simmer uncovered for about 3 minutes.
  16. Drain al dente pasta in a colander. 
  17. Mix well with the sauce and toss in 2 tablespoons of whole butter so that it coats the pasta. 
  18. Transfer pasta to warm plates and place clams in shell on top as decoration. 
  19. Optional: serve with breadcrumbs toasted in butter as a garnish.