Clams in Tomato-Vodka Sauce

Just like white wine, vodka adds a complexity that works well with tomatoes and seafood.

December 2011 | By Angelica Aban
Clams in Tomato-Vodka Sauce
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at a glance

Main Ingredient

Fish and Seafood



Preparation Time


Date Published

December 2011

Just like white wine, vodka adds a complexity that works well with tomatoes and seafood. Shrimps, mussels, and crab will make delicious additions to this dish.

Serves 6  Prep Time 20 minutes   Cooking Time 20 minutes


2 cups raw clam meat
3 cups water
3 cups chopped canned tomatoes
1/4 cup vodka
3/4 cup all-purpose cream
salt and pepper to taste
3 tablespoons butter
1 tablespoon chopped garlic
450 grams fettucine or linguine, or any long pasta,
           cooked according to package directions
chili flakes or powder (optional)


Cook the clam meat in 3 cups water for about 2 minutes. Drain clam meat and set aside about 3/4 cups of water used to cook the clam meat. Chop the cooked clam meat; set aside.

In a saucepan, combine tomatoes and clam water. Simmer for about 15 minutes or until sauce has thickened. Add the vodka. Simmer for 2 more minutes to allow the alcohol to evaporate.

3  Add cream and season to taste with salt and pepper.

In a separate pan, saute the garlic in butter until slightly golden brown. Add the clam meat. Stir fry for about 1 minute. Add to the tomato-cream sauce.

Toss in the pasta. Transfer to a platter and top with chili flakes if desired.

If you like this, we also recommend:  Prosciutto and Goat Cheese Crepe with Tomato-Vodka Sauce ,
Clam Linguine with Tomato and BasilPasta Vongola



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