Creamy Campfire Clam Pasta with Tomatoes

You can make a campfire seafood pasta with minimal provisions. All it takes is a few cans, some dry spaghetti and garlic-lemon butter (that you made back at home). Once the water comes to a boil the dish comes together quickly, so more time for marshmallow toasting and star-gazing.
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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 4 servings
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1/4 cup fresh flat-leaf parsley leaves, roughly chopped

1/4 teaspoon crushed red pepper flakes

3 small cloves garlic, finely grated (about 1 teaspoon)

1 stick (8 tablespoons) unsalted butter, at room temperature

1 lemon, zested and juiced

Kosher salt

1 tablespoon olive oil 

1/4 cup plain breadcrumbs

One 14-ounce can cherry tomatoes or diced tomatoes (don't drain)  

Two 6.5-ounce cans chopped clams (don't drain)

8 ounces angel hair pasta, broken in half 


  1. Mix together the parsley, red pepper flakes, garlic, butter, lemon zest and 1/2 teaspoon salt in a medium bowl. Transfer to a small plastic storage container with a lid and freeze until ready to use. (Pack the frozen butter in your cooler, it will help cool your food.)
  2. Heat the oil in a small skillet over medium-high heat until it shimmers, about 1 minute. Add the breadcrumbs and a pinch of salt and cook, stirring, until golden and toasted, about 4 minutes. Can be made a day ahead, pack in a small plastic re-sealable bag. 
  3. (Make sure to pack all of the other ingredients and equipment.)
  4. Build a medium-high campfire that has a grate for cooking. 
  5. When ready to cook, combine the tomatoes, clams and 1 1/2 cups water in a large saucepan, on the grate, directly over the fire and bring to a boil. Add the pasta to the boiling sauce and stir to coat. Bring back to a boil for 30 seconds then remove from the heat and cover with a lid, let sit for 3 minutes. Uncover and stir in the butter (which will have thawed in the cooler) and the juice of the zested lemon. 
  6. Divide among 4 bowls and top with breadcrumbs.
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