Clam Pasta Life Hack with Canned Clams and Soy Sauce!

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Pasta with Shoyu Butter Clam Sauce

Salt
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup minced onion
3 garlic cloves, sliced
1 1/2 tablespoons soy sauce
2 (6.5-ounce) cans chopped clams in clam juice
1 teaspoon grated lemon zest
freshly ground black pepper
12 ounces dried pasta
2 tablespoons chopped fresh parsley
olive oil
lemon juice

Bring a large pot of water to a boil. Season it lightly with salt.

In a large skillet or Dutch oven, heat the oil and butter over medium heat until the butter is melted. Add the onion, garlic, and soy sauce and fry gently until the onion is fully wilted, about 3 minutes.

Set a sieve over a bowl–the bowl will be there to catch the clam juice. Open the cans of clams and pour them into the sieve, reserving the juice. (If you have whole clams, just chop them up).

Add the lemon zest to the skillet and stir gently. Add the chopped clams and season liberally with black pepper. Reduce the heat to low and stir occasionally.

Meanwhile, cook the pasta. Set a timer for 2 minutes short of the recommended cooking time.

Once the timer goes off, add the clam juice to the skillet with the clams and increase the heat to high. Reserving some of the pasta water, immediately drain the pasta and transfer it to the pan. Simmer it together with the clam mixture, stirring constantly, until the clam juice is absorbed into the pasta. If the juice is absorbed and the pata is not cooked to your desired texture, add a little reserved pasta water and keep cooking for a minute or two longer. Stir in the parsley and more black pepper and toss it together.

To serve, transfer it to bowls and eat it immediately, topped with a drizzle of olive oil and a squeeze of lemon.

[Joanna_L]

Just heard you yesterday with Josh on “A Hot Dog is a Sandwich” and I’m enchanted with you! Just ordered your cookbook after watching just 2 videos… and I’m a new subscriber too! Love your easy techniques but can’t eat garlic, so I’ll figure it out somehow. And adorable wife, too! Thanks for sharing your skills and life 😊 Best of luck to you

[aprilsigns]

Really love how you qualify “buy American” ❣️

[liannemoore]

I really love this ! TYSM. and great pointers on canned clams!!

[ronnieantik]

love the cartoon of the mean pot! Love the recipe and the deglazing tip!

[alicemiriah]

I spent 4 years as a vegetarian but didn’t take vitamins, so my b12 and iron levels are low even after a year of trying to eat meat again, so I’m turning to canned clams. They have the highest amount of b12 of all the foods. This looks amazing!

[biggianthead]

Instead of soy sauce, try a little Italian Umami... anchovy fillets. Amazing

[IStoreGas]

I use a dash of fish sauce to substitute for anchovies.

[christinatibbetts]

Just saw you on Kelly show love your wife I’m excited to buy your book and I just subscribed to you here. I’m so glad I found you.😅

[BcBaxley]

THANK YOU for inspiring one of my latest dishes..NEXT LEVEL "biscuits and eggs, butter, clams, dill, and sweet bread. 😎 get that hitter 😛🔥🔥🔥 🍻 3 x XL eggs, 3 table spoon kerrygold butter, 1/2 can chicken of the sea clams, custardy constancy, salt pep to taste, and then spread over sweet bread torn in half, dill as a garnish 🍻🤘

[johnathonbingham]

Do not be afraid of the pepper, Carlo. The pepper is your friend.

[mllenathalie]

Okay this looks super good! Definitely making this soon.

[alwayssearching]

As a New Englander I approve this dish.

[RomeoEdward]

I make this exact dish but without soy sauce. Next time I'll give it a try. I would use less black pepper and add some red pepper flakes.

[tonyn]

Looks really good. I love linguini and clam sauce, and would like to try this as it's a bit different take on it. Just wish the recipe was proportionate to using a whole 16 oz. box of pasta, as that's what I need to feed the family, not just part of the box.

[TheNewMediaoftheDawn]

I just opened a 2 yr expired can, perfectly good still, which is why I’m watching this vid. That dish is very San Francisco trendy these days, Asian crossed with Italian basically, have to try it some day, 👍👌

[MrJustliketht]

yup, in Italy my nonna used to get soy sauce from the cantine....

[leovirgo]

Soy sauce. SOY SAUCE. You have surprised me yet again with an unexpected ingredient that is so clever! Classic Schmassick. This looks WAY better and easier.

[tompagano]

I had to look up Shoyu butter and it refers to soy sauce with butter( duh). I see you use Bar Harbor clams. I think they have baby clams which are less chewy. That may be important as you cook your clams instead of adding them last to just heat up . Overcooked clams get chewy. Will try your Shoyu butter trick. Intrigued by how little water you used for cooking pasta. What is the reason the purists give for using more water? To prevent sticky, gummy pasta?

[Lord_Malkior]

I'm so sorry, Noah but you lost me at "clam" on this one. Another fun video though. Your channel is fantastic and I'm excited to see that book in full.

[lilykep]

You should have leaned into the thriderfur blooper and went full Swedish Chef.