Clams with Red Peppers and Pasta

Campbell's Clams with Red Peppers and Pasta Recipe

If you have the opportunity to buy fresh clams, try this hearty seafood dish that's sure to highlight the wonderful flavors of the sea!

At a glance


20 min.


1 hr.



Cook: 10 min.

Stand: 30 min.

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What You'll Need

36 littleneck clams or cherrystone clams
1/4 cup apple cider vinegar
2 tablespoons olive oil
2 tablespoons butter
1 clove garlic, minced
2 large red bell peppers, diced (about 2 2/3 cups)
1/2 teaspoon chopped fresh rosemary leaves
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 dash cayenne pepper
8 ounces (1/2 of a 1-pound package) linguine, cooked and drained

How to Make It

  • 1

    Place the clams into a large saucepot.  Add water to cover.  Add the vinegar.  Let stand for 30 minutes.  Drain the clams well in a colander and rinse.

  • 2

    Heat the oil and butter in a 12-inch skillet over medium heat.  Add the garlic and cook and stir for 1 minute.  Stir in the clams, red peppers, rosemary, thyme, salt and black pepper.  Season with the cayenne pepper, if desired.  Cover and cook for 5 minutes or until the clams are cooked through.  Serve the clam mixture over the linguine.

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  • Ingredient Note: Before cooking, discard any clams that remain open when tapped.  After cooking, discard any clams that remain closed.
  • Easy Substitution: You can substitute your favorite diced, seeded hot chile pepper for the cayenne pepper if you prefer.
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