For mouth-watering dishes like this one, and much more, pick up a copy of The Old Farmer’s Almanac EATS.
In a large, nonreactive pot over low heat, melt the butter with the oil. Add garlic, shallots, and mushrooms and cook for 3 to 4 minutes, or until soft, stirring occasionally. Add wine, clam juice, and clams. Cover and simmer for 8 to 9 minutes, or until the clams have opened. Discard any clams that do not open.
Divide linguine, if using, and clams among serving bowls.
Season broth with salt and pepper. Ladle broth over clams, garnish with parsley, and serve.
More Like This