Recipe courtesy of Jill Horner
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1 hr
15 min
45 min
6 to 7 servings



Coat the bottom of a pan with the olive oil. Saute onion, green pepper, and chopped garlic in the olive oil. 

In a large pot combine clam juice, oregano and basil and a dash of salt and black pepper. Add Sauteed ingredients and 1/2 cup to 1 cup water. Bring all ingredients to a slow boil. Then add 1/4 cup dry white wine and chopped or minced clams. 

Let mixture continue to cook at a slow boil. Then add thoroughly cleaned little neck clams in shell. Add garlic powder, remaining oregano, and basil. Stir, cover, cook until necks open, (discard any clams that do not open, approximately 5 to 6 minutes). Stir again. Cover. Let simmer for 20 minutes stirring occasionally. 

To boiling water, add linguini or spaghetti. Cook 8 to 10 minutes. Strain spaghetti and put in bowl. Pour clam mixture over top.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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