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Dinner for 6

Champagne Cream Clam Linguine

$14.42for 440 minServes 6

Linguine and tender clams cook in a buttery champagne cream sauce with garlic, herbs, and bright lemon.

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Butter, 2 oz$0.40/oz typical2 oz$0.80Typical price
Leeks and shallots, 0.15 lb$3.49/lb typical0.15 lb$0.54Typical price
Garlic, 0.5$0.75 each typical0.5$0.38Typical price
Clams and mussels, 2 lb$5.99/lb typical2 lb$11.98Typical price
Broth, 8.25 oz$0.07/oz typical8.25 oz$0.58Typical price
Mint, a little$1.99 each typicala little$0.28Typical price
Heavy cream, 4.25 oz$0.22/oz typical4.25 oz$0.91Typical price
Lemons and limes, a little$0.60 each typicala little$0.07Typical price
Juice, 1.25 oz$0.04/oz typical1.25 oz$0.05Typical price
Pasta, 12 oz$0.10/oz typical12 oz$1.20Typical price
Fresh herbs (cilantro, a little$1.49 each typicala little$0.05Typical price
Parmesan, 0.5 oz$0.55/oz typical0.5 oz$0.24Typical price
Bagels, 3$0.70 each typical3$2.10Typical price
Total for the servings shown$21.62

Swaps

  • Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
  • Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices
  • Swap pasta for egg noodlesabout $0.04/oz more at typical prices

Pantry staples you likely have

Wine, beer and spiritsSalt and pepper

Not included in the cost.

  • 40 minstart to table
  • Mediumdifficulty
  • 6servings as written
  • $$$typical cost tier

ItalianHigh-proteinFamilyDinners

Typical price

$3.60 per serving$14.42 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 4 tbsp salted butter
  • 1 shallot
  • 5 cloves garlic
  • 2 lb clams
  • 1 cup champagne or white wine
  • 1 cup chicken stock
  • 2 sprigs fresh thyme
  • 1 tbsp minced fresh tarragon
  • 1/2 cup heavy cream
  • 2 tsp lemon zest
  • 2 1/2 tbsp fresh lemon juice
  • 1/2 tsp kosher salt (optional)
  • freshly cracked black pepper (optional)
  • 3/4 lb linguine
  • 2 tbsp finely chopped flat-leaf parsley (optional)
  • 1/4 cup parmesan cheese (optional)
  • 12 slices baguette (optional)

Steps

  1. Bring a large pot of salted water to a boil, cook the linguine until just tender, and drain.
  2. Melt the butter in a large skillet over medium heat, then cook the chopped shallot and garlic for 3 minutes.
  3. Add the clams, champagne, chicken stock, and thyme, cover, and steam for 6 to 8 minutes until the shells open.
  4. Discard any unopened clams, then stir in the cream, tarragon, lemon zest, lemon juice, salt, and pepper.
  5. Add the linguine to the skillet and toss over low heat for 2 minutes.
  6. Top with parsley and Parmesan, if using, and serve hot.

Main ingredient on sale this week? See what to make with clams and mussels on sale.

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