New England Clam Pasta Bake
Dive into the comforting flavors of coastal New England with this luscious New England Clam Pasta Bake, a creamy and satisfying twist on classic seafood pasta. This dish combines tender spaghetti (or linguine) with a velvety sauce made from fresh garlic, rich butter, whole milk, and a touch of heavy cream, enhanced by the briny goodness of chopped clams and a splash of lemon juice for brightness. Topped with a golden breadcrumb and parmesan crust that bakes to crispy perfection, this seafood casserole is the ultimate crowd-pleasing dinner idea. Perfectly balanced with vibrant parsley and optional red pepper flakes for a subtle kick, this bake is ready to elevate your weeknight dinners or impress at your next gathering. Ready in under an hour with minimal prep, this easy baked pasta recipe delivers indulgent New England flavor in every bite!
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Recipe Information
Ingredients
- 12 oz dry spaghetti (or linguine)
- 2 8 oz cans canned chopped clams (with juice)
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 tbsp fresh parsley, chopped
- 1.5 cups parmesan cheese, grated
- 2 tbsp lemon juice
- 1 cup breadcrumbs
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the spaghetti in a large pot of salted boiling water until just shy of al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and sauté for 1-2 minutes or until fragrant.
Sprinkle the flour over the garlic and stir for 1 minute to form a roux. Slowly whisk in the milk and heavy cream, cooking for 3-4 minutes until thickened.
Stir in the clam juice from the canned clams (reserve the clams for later), lemon juice, salt, pepper, and red pepper flakes if using. Let the sauce simmer gently for 2-3 minutes.
Add 1 cup of grated parmesan cheese to the sauce and stir until melted and smooth.
Remove the sauce from the heat and fold in the cooked pasta, chopped parsley, and canned clams. Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, mix the breadcrumbs with the remaining 0.5 cup of parmesan cheese and drizzle in 1 tablespoon of olive oil. Stir to combine, then sprinkle this mixture evenly over the top of the pasta.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional parsley if desired, and enjoy your New England Clam Pasta Bake!
Nutrition Facts
Calories |
4061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.5 g | 281% | |
| Saturated Fat | 115.8 g | 579% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 6660 mg | 290% | |
| Total Carbohydrate | 386.7 g | 141% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 41.1 g | ||
| Protein | 132.6 g | 265% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2118 mg | 163% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1766 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
