Fettuccine Clam Bake Fettuccine Clam Bake

Author: Canadian Living

With all the favourite flavours of an Atlantic clam chowder, this bubbling pasta bake is a surefire hit for both family suppers and entertaining. Serve with romaine salad.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2002




Drain clams, reserving juice; set aside. In saucepan, melt butter over medium heat; cook onion, celery, red pepper and savory, stirring occasionally, until vegetables are tender, about 10 minutes. Sprinkle with flour, salt and pepper; cook, stirring, for 1 minute.

Gradually stir in reserved clam juice and milk until smooth; bring to boil and boil, stirring often, until slightly thickened, about 3 minutes. Stir in clams and corn.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes; drain and return to pot. Stir in sauce until coated. Transfer to 8-inch (2 L) square glass baking dish.

Topping: In small bowl, stir bread crumbs with parsley; drizzle with butter and toss to combine. Sprinkle over pasta. Bake on rimmed baking sheet in 375°F (190°C) oven until bubbly and topping is golden, 15 to 20 minutes. Let stand for 5 minutes. Serve with lemon wedges.

Nutritional facts <b>Per serving:</b> about

  • Sodium 767 mg
  • Protein 20 g
  • Calories 516.0
  • Total fat 16 g
  • Cholesterol 54 mg
  • Saturated fat 9 g
  • Total carbohydrate 73 g


  • Iron 51.0
  • Folate 58.0
  • Calcium 23.0
  • Vitamin A 34.0
  • Vitamin C 95.0
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Fettuccine Clam Bake