The Beachmoor Inn & Restaurant

The Beachmoor Inn & Restaurant Clams with Lemon, Thyme, Pesto & Pasta Chef Rob Pacheco, The Beachmoor Inn & Restaurant, 11 Buttermilk Way, Buzzards Bay, MA 508-759-7522,


  • Combine together in food processor and reserve:
  • ¼ cup toasted pine nuts or slivered almonds (optional)
  • 4 oz. olive oil
  • ½ cup basil
  • ½ cup parsley sprigs
  • ½ cup grated Parmesan cheese
  • 2 tablespoons fresh thyme
  • 2 tablespoons lemon zest
  • 2 cloves of garlic


Wash 24 or more littleneck clams (depending on your taste and appetite) and steam open in ½ cup white wine. Cook 1 pound of linguine, angel hair, spaghetti or your favorite pasta a la dente. Simmer everything together including the broth from the clams for 2-3 minutes and serve.

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