When you need a supper that feels a little special without asking much of you, this 4-ingredient slow cooker minced clams dish is a fine thing to keep in your back pocket. It has that old-fashioned pantry-meal charm so many of us grew up on, where a humble can from the cupboard and a few familiar staples could turn into something comforting and satisfying by dinnertime. Using the clams undrained gives the crock a head start on flavor, making a savory, briny sauce that settles beautifully into tender pasta.
Serve this over hot cooked spaghetti, linguine, or a pile of buttered egg noodles to catch every bit of the broth. A side of toasted garlic bread and a crisp green salad go especially well with it, and if you like, a little grated Parmesan and chopped parsley on top make the whole plate feel just a touch dressier without straying from its simple roots.
Servings: 4
1 can (about 6.5 ounces) minced clams, undrained
1. Add the undrained minced clams to the slow cooker. Add the butter and minced garlic right on top.
2. Cover and cook on low for 1 1/2 to 2 hours, just until the butter is melted and the flavors have blended into a light sauce. Stir once or twice if you are nearby.
3. About 15 minutes before serving, cook the spaghetti or linguine in salted water according to the package directions. Drain well.
4. Toss the hot pasta with the clam mixture until the noodles are evenly coated. Serve right away.
Add a little freshness: If you have a lemon on hand, a squeeze over the top just before serving wakes up the whole dish and gives it a brighter finish.
Make it heartier: This is lovely with a handful of sautéed mushrooms or a spoonful of peas stirred in at the end if you want to stretch it a bit further for hungry folks.
Watch the salt: Since canned clams and their liquid can already be fairly salty, it is best to taste before adding any extra seasoning.
Choose the right pasta: Long noodles like linguine and spaghetti are traditional, but this sauce also settles nicely into medium shells if that is what you have in the pantry.
Don’t overcook the clams: The slow cooker is only meant to warm everything through and blend the flavors. Too much time can make the clams a little chewy, so keep an eye on it toward the end.
