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Clams Rockefeller Pasta

Clams Rockefeller Pasta

Nutrition Facts
  • cal. (kcal) 526
Clams Rockefeller Pasta
  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 21 mins
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Ingredients

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  • 1 tablespoon unsalted butter
  • 1/4 cup seasoned bread crumbs
  • 1 pound orecchiette pasta
  • 4 ounces bacon, chopped
  • 1 cup diced onion
  • 3 cloves garlic, sliced
  • 5 ounces fresh baby spinach
  • 1/2 cup clam juice
  • 1/2 cup dry white wine
  • 2 pounds littleneck clams, scrubbed
  • 1/4 cup heavy cream

Directions

  1. Bring a large pot of lightly salted water to a boil.
  2. In a small skillet, melt butter over medium. Add bread crumbs and stir, cooking until browned, 2 minutes. Remove from heat.
  3. Add pasta to boiling water and cook 10 minutes. Drain.
  4. Meanwhile, cook bacon in a large, lidded stainless saute pan over medium until crisp, 6 minutes. Remove with a slotted spoon and discard all but 2 tbsp bacon fat from pan. Add onion and cook 4 minutes. Stir in garlic and cook 1 minute.
  5. Stir spinach, clam juice and wine into pan, then add clams. Cover and cook 8 minutes or until clams open; discard any that do not. Add cream to pan.
  6. In a large bowl, combine contents of pan with pasta, bacon and breadcrumbs.

Note

  • Look for clams that are 2 to 2 1/2 inches at their widest point. They may be labeled either littlenecks or cherrystones, depending on their size, but these belong to the same species. Larger clams, such as chowders or steamers, will take longer to cook and are best for other uses.

Nutrition Information for Clams Rockefeller Pasta

Servings Per Recipe: 6
PER SERVING: 526 cal., 21 g total fat (10 g sat. fat), 725 mg sodium, 60 g carb. (1 g fiber, 4 g sugars), 26 g pro.