• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Linguine and Clams in Ginger-Soy Broth Jb

  • Recipe Submitted by on

Category: Pasta, Main Dish, Shellfish

 Ingredients List

  • 1 c Fresh cilantro (packed)
  • 4 tb Low-salt chicken broth
  • 6 ts Reduced sodium soy sauce
  • 6 ts Minced, peeled fresh ginger
  • 4 ts Sesame oil
  • 4 ts Minced, seeded jalapenos
  • 2 ts Minced garlic
  • 32 Littleneck clams, scrubbed
  • 12 oz Linguine, freshly cooked
  • 1/2 c Finely chopped red bell
  • --pepper
  • 1/4 c Thinly sliced green onions


Preheat oven to 400F. Place 2 large baking sheets in oven to heat. Cut 4
sheets of foil, each about 18 inches long. Place 1 foil sheet on work
surface. Arrange 1/4 cup cilantro leaves on 1 half of foil. Top with 1
tablespoon broth, 1 1/2 teaspoons ginger, 1 1/2 teaspoons soy sauce, 1
teaspoon sesame oil, 1 teaspoon jalapeno and 1/2 teaspon garlic. Arrange 8
clams atop. Fold foil over, enclosing contents completely and crimping
edges tightly to seal. Repeat filling and sealing process with remaining 3
foil sheets. Place foil packets on heated baking sheets. Bake until clams
open, about 20 minutes (discard any that do not open).

Divide linguine among 4 bowls. open 1 foil packet over pasta in each bowl
to retain juices. Sprinkle with bell pepper and greens onions and serve.

Per serving: 459 cal, 8 g total fat, 1 g sat fat, 57 mg cholesterol

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