Smoked Clams and Tagliatelle


  • 5 pounds littleneck clams, rinsed well
  • 2 tablespoons butter
  • 2 shallots, chopped
  • 3 cloves garlic, chopped
  • 1 cup sherry
  • 2 cups heavy cream
  • Salt to taste
  • 1 cup Taggiasca olives, sliced
  • 2 cups roasted fennel, sliced
  • 1 pound tagliatelle, cooked in salted water
  • ½ cup garlic chips
  • 1 cup toasted garlic breadcrumbs


Place clams in a half hotel pan and smoke for 20 minutes in a cabinet smoker with applewood heated to 200 F. Move to the heat if all the clams have not opened. 

Remove clams from shells, leaving about ¼ of them in shell for garnish. Strain liquid and reserve.

Heat saute pan with butter and saute shallots, 2 minutes. Add garlic and saute another minute. Deglaze with sherry, cook 3 minutes over medium high heat and add cream and reserved liquid. Reduce by half and puree. 

Combine clams with sauce and warm with roasted fennel and Taggiasca olives. Toss with pasta and divide among 6 shallow bowls along with shelled clams. Garnish with breadcrumbs and garlic chips. Makes 6 servings.

Chef de Cuisine Emily Young; The Old Sage, Seattle