Ingredients

1/4 C. finely chopped onion
2 shallots finely chopped
1 bay leaf, or 2 parsley stems
1 sprig fresh thyme or 1/4 tsp. dried thyme
4 or 5 peppercorns
1 C. white wine
3 quarts steamer clams (24 to 30)
1 Tbsp. olive oil
2 or 3 garlic cloves, minced
1/4 tsp. dry mustard
1/2 C. chopped parsley
1 dash red pepper flakes
1 pound linguine, cooked and drained

Cooking Instructions

Combine onion, shallots, bay leaf, parsley stems, thyme, peppercorns and wine. Bring to a boil. Add scrubbed clams and steam for 4 to 5 minutes, or until clams open. Remove clams, discarding any that have not opened. Separate them from shells and chop coarsely. Strain and save liquid. Heat olive oil and 1 Tbls. reserved clam juice in a medium sized nonstick frying pan. Add garlic and mustard and cook for 1 minute. Add parsley and cook 1 to 3 minutes more. Add 1 C. reserved clam juice and simmer for 5 minutes, or until sauce is reduced by half. Add chopped clams and cook for 1 to 2 minutes. Toss clam sauce with linguine. Garnish with lemon, if desired, and serve warm.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)