Jul 14 2026
Restaurants›The Arms›Clam Pasta Recipe

Clam Pasta Recipe

Inspired by The Arms
Time50m
Serves4

double smoked bacon, thyme lemon butter sauce, arugula, crispy shallots

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Ingredients

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Pasta & Clams

Double-Smoked Bacon & Thyme Lemon Butter Sauce

Arugula & Finish

Crispy Shallots Garnish

Method

Crispy Shallots Garnish

  1. 1

    Prepare and fry shallots

    Thinly slice the 2 shallots for frying. Heat vegetable oil in a small saucepan to 325°F (use a thermometer) or until a small piece of bread sizzles gently. Fry shallot slices in batches, stirring to prevent sticking, until golden brown and crisp, about 2–4 minutes per batch. Remove with a slotted spoon onto paper towels and sprinkle with fine sea salt. Let cool; they will crisp further.

Pasta & Clams

  1. 2

    Cook pasta

    Bring a large pot of salted water to a rolling boil. Cook pasta 1–2 minutes less than package directions so it is very al dente (reserve 1½ cups of pasta cooking water before draining). Drain pasta and set aside, keeping it warm.

  2. 3

    Steam clams

    While pasta cooks, heat a large wide skillet or sauté pan over medium-high. Add white wine and chicken/clam stock and bring to a simmer. Add the scrubbed clams, cover, and steam until clams open, about 4–6 minutes. Discard any clams that remain closed. Remove opened clams with tongs into a bowl and leave the cooking liquid in the pan. Reduce heat to medium-low.

Double-Smoked Bacon & Thyme Lemon Butter Sauce

  1. 4

    Cook bacon

    In a separate medium skillet over medium heat, add diced double-smoked bacon and cook until fat renders and bacon is crisp-tender, about 6–8 minutes. Using a slotted spoon transfer bacon to a paper towel-lined plate, reserving about 1–2 tablespoons of bacon fat in the pan (discard excess or reserve for other uses).

  2. 5

    Build the sauce

    To the pan with reserved bacon fat, add 1 tablespoon olive oil (if needed) and the finely sliced shallots and sauté on medium-low until softened and translucent, about 3 minutes. Add minced garlic and fresh thyme leaves (strip from sprigs) and cook 30 seconds until fragrant. Add the wine/stock-clams cooking liquid from the clam pan (pour through a fine mesh strainer into the skillet to remove grit and small debris) and simmer 2–3 minutes to meld flavors and slightly reduce.

  3. 6

    Finish with lemon butter

    Lower heat to low. Stir in cold unsalted butter one tablespoon at a time, whisking or swirling the pan to emulsify into a glossy sauce. Add lemon juice and lemon zest, then season with salt and pepper to taste. If sauce is too tight, loosen with 1–2 tablespoons reserved pasta cooking water. Taste and adjust acidity or salt.

Assembly & Finish

  1. 7

    Combine pasta and sauce

    Add the drained pasta to the skillet with the lemon-thyme butter sauce and toss to coat over low heat. Add ¼–½ cup reserved pasta water as needed to create a silky coating. Fold in the cooked bacon and half of the grated cheese, tossing until combined.

  2. 8

    Add clams and arugula

    Return the clams to the pan (in shells) and gently toss just to warm them through. Add the packed arugula and drizzle with 1–2 tablespoons extra-virgin olive oil; toss briefly until arugula wilts slightly but remains bright, about 30 seconds.

  3. 9

    Plate and garnish

    Divide pasta and clams among warmed plates or a serving bowl. Sprinkle remaining grated cheese over each portion, a pinch of crushed red pepper flakes to taste, and top with the crispy fried shallots. Finish with an extra grind of black pepper and a small drizzle of olive oil if desired. Serve immediately.

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