Fettuccine with Fresh Herbs and Clams

Preparation info
  • Serves


    • Difficulty


Appears in
Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry

By John Martin Taylor

Published 1997

  • About

Clams have been harvested in the vast salt marshes of the lowcountry since time immemorial, but most of the littlenecks, the smallest grade, were shipped up north until recently, when the mariculture of clams became popular outside Charleston. The grit-free clams are still grown in our marshes, but are now widely available. This classic Italian dish is a favorite wherever clams and herbs are available.